Suggestions for Pork Rinds
__Roxy__
Posts: 825 Member
Hey all! I bought a couple bags of pork rinds, hoping they might be a tasty, salty snack. Unfortunately I find them completely disgusting! I tried to eat one full serving (25g) to see if they would grow on me... but I couldn't even finish that small amount!
I've heard they can be used for crusts or coatings or batters and whatnot... I'd love to see some ideas, recipes and links that you've tried successfully! I don't want to just toss them, they must be good for SOMETHING!
Thanks all!
I've heard they can be used for crusts or coatings or batters and whatnot... I'd love to see some ideas, recipes and links that you've tried successfully! I don't want to just toss them, they must be good for SOMETHING!
Thanks all!
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Replies
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Woah. Amazing. Thanks!0
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You can also substitute pork rinds for chips and make nachos...just put the nacho cheese, beef, tomato, onion, jalapeno mixture on top. Don't forget the guac and sour cream too!3
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You can also substitute pork rinds for chips and make nachos...just put the nacho cheese, beef, tomato, onion, jalapeno mixture on top. Don't forget the guac and sour cream too!
uhhh, so much yes to this!!!! I made pork rind nachos this weekend, one w/ground beef, the next day with some shredded chicken. Or, if you are like me, and loved some crutons for a salad, crumble a few pcs up as toppers.
Basically any dip you can use them with - Costco sells this Phenom Spinach, artichoke & parm dip that goes great with them.
They had to grow on me too, good luck. Once you realize an ounce of Pork rinds is so much better than chips from a keto standpoint, you will learn to love them.
Also- just random tid bit that has worked for me. Instead of saying/thinking/typing something out as a REPLACEMENT, I always say alternative. I know, funny right? But I made some Keto "bagels". HATED them....bc I was expecting bagels. Next time, made them, tried them differently and now they are on of my fave bread alternatives.
(sorry, side tracked)
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I tried them last week as well, and like you gave it a second day to hopefully have them grow on me but I can't do it and threw out the rest. Fortunately I"m still not sick of peanuts or jerky yet lol2
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I think it depends on the brand you get as well....Some are definitely better than others.....1
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I crush them and use for breading on fish or chicken. I first drudge meat in egg them the pork rinds.3
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I find those commercially-available ones, laden with pork fat, leave me feeling a bit sick, tbh.... I make my own - buy pork skins from a local supermarket, lay them flat, salt them, skin side, and leave them in the fridge overnight. Next day, I cut them into individual portion strips, toss them in a tbsp of ACV, then lay them flat on a non-stick baking tray, fat side down (and there's very little fat on them) sprinkle a little finely-ground Himalayan salt over them, and cook in a 180-degree Celcius oven for around 30 minutes. God, they're amazing.3
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I was missing chips and dip last weekend, so I substituted bbq pork rinds and sour cream. Unlike potato chips, I got full from the pork rinds shortly after I started. Satisfied the craving and it was pretty darn good, to boot.
I do not like eating plain pork rinds either (unless they are crushed and used as breading for something else), but I do like the bbq and hot flavors-- salt and vinegar, not so much.3 -
I like eating the BBQ ones with cream cheese - a totally filling and craving killing snack!1
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I haven't purchased any since-quite a while ago-when I found I would overeat them as much as anything else that is "finger food"....even though I really don't love the taste.
Hope you get lots of recipes to your liking though since you want to use what you've already purchased.1 -
Pork scratchings for me is an occational treat, I am pretty fussy with mine, I only eat the posh ones from M&S or from the butchers. I only eat the extra crunchy ones, the leftovers become breading for my chicken (I cannot stand the soft bits, on it's own. I need the crunch)0
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I also have a difficult time with them. I crush them and use them for breading. I dip chicken breast strips in melted butter and then in the crushed pork rinds and bake for crispy chicken strips.
I do use them with dips of any kind, but I prefer the ones that I buy in the specialty aisle of the grocery store. The name brand ones in the chip aisle gross me right out, not sure why! The ones that have the chicharrone (sp?) name on them to me taste a bit better, they seem dryer and crunchier. Could be all in my head! lol1 -
I crush them and make pancakes. I know sounds gross but even hubby wants these ALL the time lol.
1 cup crushed pork rinds
2 large beaten eggs
2 TBSP Heavy whip cream
1 tsp vanilla extract
1 tsp cinnamon
Let sit for about 5 minutes
That is the original recipe. Then I add ..
About 2 oz cream cheese
1/2 tsp baking powder
Almond milk until a nice consistency for pancakes
This makes about 6 med sized pancakes and they are AWESOME.5 -
I think it depends on the brand you get as well....Some are definitely better than others.....
THIS! The first brand I tried was horrible. The pieces were tiny and like concrete. The second brand…..yum. They dip very nicely into sour cream and I like to put tuna salad and other stuff on 'em.
The same thing happened to me with almond butters. First one I tried had no flavor, but the one I eat now is really good. So when trying stuff be sure to try another brand before you rule a certain food completely out.
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Catawampous wrote: »I crush them and make pancakes. I know sounds gross but even hubby wants these ALL the time lol.
1 cup crushed pork rinds
2 large beaten eggs
2 TBSP Heavy whip cream
1 tsp vanilla extract
1 tsp cinnamon
Let sit for about 5 minutes
That is the original recipe. Then I add ..
About 2 oz cream cheese
1/2 tsp baking powder
Almond milk until a nice consistency for pancakes
This makes about 6 med sized pancakes and they are AWESOME.
How do you get rid of the nasty pork flavour for pancakes? I've tried heating them in the oven for a few minutes but that doesn't seem to work at least for the only brand I can get around here.0 -
Maybe it is the brand. I use Utz usually and honestly I cant taste the pork rind part at all. I just use a pan and brush the bottom of it with a bit of bacon grease so they dont stick.0
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Thanks guys! I love the nachos idea... Nachos were my most favourite food (second only to pizza) pre-keto. Fingers crossed that it turns out well! If so I'll be super happy!0
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Lately I have been using them as a base for taco salad.
Also used some in homemade soup the other day like crackers and found out the make a "snap crackle pop" like a certain carbage cereal does in milk.1 -
I love Chile & Lime Pork Rinds with French Onion dip!0
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What is a good brand? I tried the most common brand I see here- Old Dutch Bac'n Puffs and they were not good. I tried breading some chicken with them, but that was revolting. Just trying to determine if the brand is not good, or I just don't like them.0
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There is a brand around here called Baken-Ets that is really good. I've only had their plain pork rinds though.0
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Utz0
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What is a good brand? I tried the most common brand I see here- Old Dutch Bac'n Puffs and they were not good. I tried breading some chicken with them, but that was revolting. Just trying to determine if the brand is not good, or I just don't like them.
That's the same brand I tried, and the only one I've ever seen here (I'm in BC). They were totally gross.0 -
There is a brand around here called Baken-Ets that is really good. I've only had their plain pork rinds though.
I saw this brand at Superstore the other night. Maybe I'll have to try that. In the meantime I've started making jerky for salty snacks. Just have to keep the bf from eating ALL of it. I'm in Alberta.0 -
When hubby and I watch football games we like to take our pork rinds and put Kerrygold butter on them. I used to do that with saltines and using pork rinds works just as well.1
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I really don't like the baconettes brand from Lays (I think). In canada you find those most often at the grocery stores. But Loblaws carries the chicarone style ones sometimes if you have an "asian" section. I'm in Ottawa and we now have a T&T which is basically a big Asian Loblaws. That's where I (edit: used to) get my chicarones. They're much crunchier than the baconettes and taste much more like butter rather than pork fat. The Baconettes brand gives me insane heart burn. Not so with the others. There are several kinds though and often the ones at T&T have MSG. (I don't get those). And I find the garlic ones are really gross to me.
Now I get my chicarones at Walmart. They look like the same packaging as the ones at Loblaws but (at least at my Walmart) don't have MSG and they have a better price.
All of this is only helpful of course if you feel like trying a different brand.
As for eating, I'm not much help. I do the nacho thing and as I'm not much for cooking, will either dip them straight in butter and salt, or homemade mayo.0 -
If you like spicy try Louisiana hot sauce sriacha0
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When hubby and I watch football games we like to take our pork rinds and put Kerrygold butter on them. I used to do that with saltines and using pork rinds works just as well.
@RAC56 My husband eats saltines with butter. You are the only other person I have ever heard of that does that. I wonder if it's a regional thing? He grew up in in the Northwest part of the United States.0
