Pork Rind Recipes
Use pork rinds as your favorite replacement for bread crumbs, crackers, flour, chips and more. Rinds give your recipes a powerful punch with more protein than peanuts.
Beefy Pork Rind Burgers
- 1 1/2 pounds ground chuck (or other lean ground beef)
- 1/2 cup Rudolph's Pork Rinds—crushed
- 1 large egg
- 1 Tbsp. worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4, form into patties and grill.
Pork Rind Tortillas
- 4 oz. Southern Recipe Hot & Spicy Pork Rinds
- 1 8 oz. package cream cheese, softened
- 8 eggs
- 1/3 cup water
- 1 Tbsp. granulated garlic
- 1 Tbsp. ground cumin
Place pork rinds into a food processor and blend for about 10 seconds, until they are dust. Add all other ingredients to food processor and blend for about 45 more seconds.
Preheat an electric griddle to high or non-stick pan to medium high heat. Spray cooking surface with olive oil spray and pour 1/3 cup of batter onto griddle. Gently spread the batter as thin as possible with a rubber spatula and cook for about 2 minutes or until golden brown. Flip tortilla and continue to cook for an additional 45 more seconds. Repeat with the rest of the batter.
Recipe and photo courtesy of ThePrimitivePalate.com
Sticky Cajun BBQ Pork Ribs with Buttered Pork Rinds
- 1/2 rack baby back pork ribs
- 1 medium bowl Southern Recipe Pork Rinds
- 1/4 cup Chinese five spices
- 1/4 cup chicken broth
- 1/4 Tbsp. chili power
- 1/2 cup ketchup
- 4 Tbsp. honey
- 2 Tbsp. molasses
- 3 Tbsp. butter
- 1/2 cup sweet onions, chopped fine
- 1 cup hickory barbecue sauce
- 1/2 cup melted unsalted butter
- 1 cup extra-virgin olive oil
- 1 Tbsp. ground cinnamon
- 4 Tbsp. grape jelly
- 5 Tbsp. black pepper
- 2 Tbsp. garlic power
- 2 Tbsp. Kosher salt
- 1 Tbsp. ground cumin
- 1/4 cup apple cider
- 1/4 cup pomegranate juice
- 2 Tbsp. onion powder
- 4 Tbsp. cajun hot sauce
MAKING STICKY CAJUN BBQ SAUCE: Heat medium sauce pan high with butter and onions. When butter begins to melt down, stir in same sauce pan chicken broth, grape jelly, ketchup, honey, molasses, hickory BBQ sauce, apple cider, hot sauce and pomegranate juice. Cook for 15 minutes, whisking occasionally. Lower heat, cover sauce pan and simmer sauce for ten minutes. Remove sauce from heat and set aside.
PRE-HEAT Toaster Oven (or grill) to 325. MARINATE RIBS: Rinse ribs in clean water. Pat ribs slightly dry with paper towels. Pat dry rub seasonings (Chinese five spices, garlic powder, chili powder, cinnamon, Kosher salt, black pepper, onion powder and cumin) onto both sides of ribs. Place two 14 inch layers of aluminum foil onto toaster oven broiler pan or onto grill grates. Brush generous layer of olive oil on top layer of foil. Lay ribs onto foil, bone side out, meaty side down. Cover ribs with two 14 inch layers of foil and roll edges tightly to seal with bottom foil layers.
COOK RIBS: Place ribs into toaster oven and bake for 1 hour or onto grill and cook for 1 hour. Remove from heat, apply equal amount of BBQ sauce onto ribs. Reseal foil layers to cover ribs. Return ribs to oven or grill, continue to cook for 30 minutes. Rotate and turn ribs. Cook for another 30 minutes in the toaster oven or another 45 minutes on the grill. After ribs have cooked for a total of 2 hours, remove them from oven. Rotate and turn ribs once more, brushing on more BBQ sauce. Return ribs to oven, unsealed. Heat ribs for 10 more minutes. Remove ribs from oven. Allow 7 minutes to cool. Serve with a bowl of Southern Recipe Pork Rinds topped with melted unsalted butter. Enjoy!