The Magic of (Rudolph’s) Pork Rinds

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Since I was diagnosed with non-celiac gluten sensitivity, crispy pillows of pigskin goodness have become my go-to salty snack. Yes, that. Pork rinds.

Me amo chicharrones,indeed.

Thanks to the nice people at Rudolph’s Pork Rinds (yes, this is a sponsored post), I received a small case of pork rinds with the challenge to put them to good use.

We dipped them in guacamole. Tasty.

We dipped them in chimichurri – the fabled Argentinian green sauce. Delicious.

Spreadable cheese. Not bad. Not bad at all.

That was easy. It was time to step into the kitchen, stand idly in front of pantry shelves and open refrigerator doors, and in the words of Ms. Frizzle “Take chances, make mistakes, and get messy.”

Slide #1: Free pork rinds. I love this job.

Slide #2: Pork chops.

Step 1: Crush a few handfuls of rinds in a small bowl.

Step 2: Use a standard 3 step breading process of seasoned flour (I used a gluten-free mix), an egg bath, and then rolled in the pork rind crumbs.

Step 3: A quick sear, in olive oil, on each side, and into a 350 degree oven until internal temp reached 160 degrees.

  • A sweet crunchy savory bit of pork coated porkiness.

Slide #3: Scotch eggs.

Step 1: Hard cook a few eggs. Cool & peel.

Step 2: Wrap egg in about ¼ lb of breakfast sausage.

Step 3: Follow same breading procedure as above.

Step 4: Bake in 400 degree oven on rack for 30-40 minutes, turning eggs on rack halfway through.

  • Cool. Eat. Savor. A mustard-mayo dipping sauce doesn’t hurt anything.

Slide #4: Zucchini boats.

Step 1: Cut zucchinis in half, lengthwise, and scrape out the innards.

Step 2: Coarse chop zucchini guts, toss in colander, salt, and drain.

Step 3: Chop onions. Chop sweet peppers. Saute. When nearly cooked, add the zucchini, and cook until nearly done.

Step 4: Put mixture back in the zucchini boat, top with a bunch of roughly crushed pork rinds and bake in 400 degree oven. Sprinkle with cheap Parmesan cheese and dig in.

  • Make extra. Lots extra.

Slide #5: Pork rind encrusted French toast.

Step 1: The night before, put some bread out to stale.

Step 2: Crush up some rinds and place in bowl.

Step 3: Dip the bread in your basic French toast egg wash, dredge the bread in rinds, and let sit on a rack to set up the crumbs for a few minutes.

Step 4: Cook it like, well, French toast.

  • I had a small bite with some maple syrup. It was freaking outrageous. The other 5.875 pieces were gobbled down faster than Doritos outside a medical marijuana clinic.

Slide #6: Ice Cream.

Step 1: Put some ice cream in a bowl.

Step 2: Cover with pork rinds.

Step 3: Eat.

  • We tested both chocolate fudge and the coffee chocolate chunk(pictured). The coffee was the favorite, but the chocolate was also pretty pretty pretty good.

Slide #7: S’mores.

Step 1: Make yourself some s’mores with pork rinds, not Graham crackers.

  • The heck with the kids. Genius. Brilliant. !Muy frickin’ sabrosa!

 

Pork rinds.

Not just for snacking anymore. Got any great ideas? Dish, my friends, in the comments. Thanks to Rudolph Pork Rinds for the good eats.

 

 

 

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The Beginning
About David Stanley

Teacher & science guy, writer, musician, coach, skier and bike racer, I am interested… in everything; your story, food & spirits and music and everything in the natural world, spirit & sport. My son is 22 and still needs his Dad. I am 56 and so do I.
I blog on life and death, cancer and sports, kids and education at http://dstan58.blogspot.com/

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