The Magic Bus Trip

vegasvic · Joined: 02 Jan 2008 Posts: 3 Gender: Male

Oh wonderful pork rind, how crispy and delicious you are. Your versatility practically knows no bounds. A few recent culinary explorations:

Chicken Fried Steak
Cube Steak
eggs, beaten
1-3oz pkg Pork Rinds
Heavy Cream
Butter
Seasonings to taste

Crush rinds until fine crumbs (i simply bash them with a rolling pin in plastic ziploc bag). Dip cube steaks in egg, coat in rind crumbs well. Fry until desired doneness (I use lard or bacon grease). I then make gravy in the pan with heavy cream and butter, reducing until thick. Pour over steak. Eat.

Chicken Cordon Bleu
Boneless, skinless chicken breasts
Smoked Ham
Swiss Cheese
Pork Rinds, crushed into crumbs
Eggs, beaten

I made a few of these, but didn't really measure. Basically, I pounded the chicken between a few sheets of plastic wrap until it was very thin. I then wrap them around the ham and cheese slices, forming into a package. Dipped in egg, coated in rind crumbs, and (after brief refrigeration) fried in butter until cooked. Viola!

and last but not least

French Toast
3 eggs
1/2 cup heavy cream
a few packets splenda
a little vanilla extract
a little cinnamon
1-3oz pkg pork rinds, crushed

Mix wet ingredients in bowl with splenda and cinnamon (actually, I used some pumpkin pie spice I had in the cupboard cuz i wasn't going to buy cinnamon just for this). Add rinds and let sit for 5-10 minutes until it gets pretty thick and gloppy. Spoon piece-of-bread size amount into frying pan and fry over medium heat for about 4-5 mins on each side. I tried frying in butter once, bacon grease another time. Both were fine. I bet coconut oil would be good too. Serve with lots of butter, and if you must, sugar-free syrup.

I'm telling ya, I was skeptical about this when I first tried it but it was pretty unbelievable. It's now in my back pocket for when I need to combat some breakfast food cravings. I'm also thinking about using these in a Monte Cristo sandwich experiment.

jeff · Posted: Fri May 02, 2008 3:53 am Post subject:

I had no idea pork rinds were so versatile. LOL

Thanks!!
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Sol · Posted: Fri May 02, 2008 3:59 am Post subject:

Where can I buy pork rinds? I don't think I've explored that section of my local supermarket.

Sol

jeff · Posted: Fri May 02, 2008 4:02 am Post subject:

~mina~ · Posted: Fri May 02, 2008 4:10 am Post subject:

but check the ingredients on them.. some have msg Shock

look for ones that are just pork skins and salt.. but I dont know if this is considered processed meat or not LOL

jeff · Posted: Fri May 02, 2008 4:35 am Post subject:

~mina~ · Posted: Fri May 02, 2008 4:42 am Post subject:

yeah, it is Smile

jeff · Posted: Fri May 02, 2008 4:43 am Post subject:

~mina~ · Posted: Fri May 02, 2008 4:48 am Post subject:

Tracy · Posted: Fri May 02, 2008 4:52 pm Post subject:

They make an awesome "breading" for chicken wings too!

The french toast recipe is one of my all-time faves. I've seen other recipes using pork rinds for all sorts of bready/loafy type goodies. I know one person who chunks them up and eats them with heavy cream, as cereal. Who knew?

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