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Rudolph's Pork Rind recipes and more

Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Stuffed Eggplant


  • 1 large eggplant
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ pound ground beef
  • Salt and freshly ground black pepper
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 3 cloves garlic, minced
  • ½ cup freshly chopped parsley leaves
  • ½ cup freshly chopped basil leaves, chopped
  • 1 ¼ cup grated Pecorino Romano, divided
  • ¼ cup pork rind crumbs
  • 1 egg
  • 1 15 oz. can chopped tomatoes, drained well.


Preheat oven to 350° F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1-tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, pork rind crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the 2 halves.

Top with chopped tomatoes and the remaining ¼ cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

We used Shirataki spaghetti, well drained and rinsed in hot water along side mixing it into the stuffing.

Makes 4 servings
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Deep Fried Walleye with Pork Rind Fish Batter


deep fried walleye with pork rind fish batter Deep Fried Walleye with Pork Rind Fish Batter

  • 1 lb. Walleye
  • 2 eggs
  • ½ cup milk
  • ½ cup ground or chopped pork rinds
  • ½ cup any fish breading
  • Vegetable oil for frying


Mix eggs and milk together. In a separate bowl, combine pork rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

Makes 6 servings (1½ cups)

Steve Rumer, Recipe Contest Winner from the Harrod Pork Rind Festival
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Mofongo (Mashed Plantains)


  • 3 Green Plantains or Green Bananas
  • 3 Minced Garlic Cloves
  • 1 Pinch of adobo or salt
  • 1/4 Lb Salted Pork (Chicharrones) or Bacon
  • 1 Tablespoon of olive oil


Peel plantains under running water and cut into slices. In a deep fryer or frying pan heat vegetable oil to approximately 350 degrees(F). Fry plantains until firm, not hard—about 4 minutes. Remove and drain them from oil. In another pan cook salted pork or bacon with a bit of salt or adobo until pork fat is liquid. Add minced garlic and olive oil. Remove from heat. In a mortar and pestle or food processor mash the plantains and salted pork with pork fat. Form into small balls and serve as a side dish or use for “Mofongo de Camarones” recipe.

Makes 3 Servings.

Want to see a chef prepare this recipe?

LaGasse’s Island Flavors
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Chicken Cutlet with Pork Rind Breading


chicken cutlet with pork rind breading Chicken Cutlet with Pork Rind Breading

  • 2 boneless, skinless chicken breasts
  • 1½ cups pork rinds
  • ½ teaspoon garlic powder
  • 1 tablespoon parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 egg
  • 1/8 cup olive oil
  • 4 lemon wedges


Place chicken breasts, one at a time, under a plastic bag to prevent splattering, and pound flat with the flat side of a meat pounder. Chicken should be quite thin.

Remove several pork rinds from their package and place them in a clear plastic bag. Crunch them by pressing on the bag. (I used the mallet on them, too; easier!) Repeat until there are 1½ cups of finely crushed pork rinds.

Put the crushed pork rinds in a bowl. Discard any large hard pieces. Add the garlic powder to the rinds.

In a small bowl, mix the grated parmesan with the chopped parsley and set aside.

In a bowl, beat the egg with a fork. Dip the chicken into the beaten egg until well-coated. Then, dip the chicken into the pork rind and garlic mixture.

Heat the oil in a large, deep frying pan over medium heat. Fry the chicken breasts in the oil for 4 minutes on each side or until breading is golden brown and the chicken is no longer pink in the center.

Place the cooked chicken cutlets on paper towels to remove excess oil before putting them on a serving plate.

Serve with grated parmesan cheese and parsley mixture sprinkled on top of each cutlet. Decorate the plate with lemon wedges.

Contra Costa Times

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Chocolate Drizzled Twists


  • 2 ~ 2.5 oz bags Rudolph’s Cinnamon Twists
  • 1 ~ 12 oz bag of your favorite chocolate chips
  • Your favorite sprinkles, jimmies or nonpareils (optional)
  • Cookie sheet lined with wax paper
  • Spoon
  • Container / pan to melt the chocolate


Arrange Rudolph’s Cinnamon Twists on cookie sheet in a single layer. Melt chocolate slowly on stove top or in the microwave, stirring frequently. Using the spoon, drizzle melted chocolate on top of the cinnamon twists. You decide how “chocolaty” you want it! Place cookie sheet in a cool place to allow chocolate to harden.

For a festive touch, add sprinkles, jimmies, or nonpareils to your chocolate drizzled twists. Serve to your family and friends at all your Holiday Gatherings!

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Cinnamon Spice Pork Rind Cake

cook time: 35 minutes

prep time: 30 minutes

servings: 10 to 12

Cake Ingredients

  • 7 large egg whites
  • 2 cups pork rind flour*
  • 2 1/4 cups Splenda
  • 1/2 cup cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon cinnamon extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup scalded, soured heavy whipping cream**
  • 3/4 cup boiling water
  • 4 large egg yolks

Frosting Ingredients

  • 8 oz cream cheese
  • 1/4 cup butter
  • 1 Tablespoon vanilla
  • 1/2 cup Splenda

* One 80 gram bag of pork rinds yields exactly one cup of pork rind flour. Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.

** To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.


Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to over beat the egg whites, as they will begin to lose their volume.

Gently fold in ¼ of the egg whites into the cinnamon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.

Bake for 30-36 min.

Thoroughly mix cream cheese, butter, vanilla, and splenda. Spread on cooled cake.

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