Pork rinds question

[PaminKY]

I love pork rinds and I especially love the Lowery's microwave ones. They taste so much better popped fresh than any of the prepackaged ones I've tried but I've never been happy with the additional ingredients of maltodextrin, MSG and dextrin listed on the label. The other day while doing some online shopping I happened upon microwave pork rind pellets sold in a 1lb package that only has the ingredients of Pork, salt. Just got them in today so can't give opinion on taste yet but I will as soon as I can.

Last night for dinner I decided to make 1/2 recipe of some Chicken Lady cornbread but I only had one cup of almond flour in the fridge and didn't want to make the trek down to the freezer to get more so I subbed the 1/2 cup additional almond flour with some ground up pork rinds. It really turned out well (I also add 3/4 tsp glucomannan which cuts down on the crumbliness) so I was wondereing if anybody had any idea what the nutritional info is on ground pork rinds or pork rind flour.

I'm a country girl and I don't like sweet cornbread so don't know how this would work with sweeteness but I love craclking cornbread so that's why I thought this would work. I couldn't taste the pork rind flour though since I also used bacon grease so I guess it just all melded together into hot cornbread goodness.

[Soobee]

I use pork rinds to coat my chicken. I count it as 80 calories per 1/2 ounce of crumbs. It's 0 carbs, 8 grams protein and 5 grams of fat per 1/2 ounce, same as the info on the back of the package I buy.

[PaminKY]

Thanks Soobee.

I guess I can microwave a 1/2 ounce of the pellets I just got and then crush them to see how many cups it makes. The info on the back of the pellets for 1/2 ounce (14g) (I'm assuming that's unpopped since it shows 32 servings per container) is Calories: 60, Fat: 2, Carbs: 0, Protein: 9.


I just checked that info in the hidden carb calculator and it shows 1.5 grams hidden carbs but since there are no carbs in pork skin I'm guessing it's caused by the rounding of the fat and protein grams.

[pooticus]

I'm so excited for you to try these!

I too use pork rind flour in my cornbread. I think it just adds to the bacony flavor. I use bacon drippings as the grease for the pan. So good!!

[SunnySmile]

Are you allowed to share with us where you got the pork rinds and the brand name? I think I'd like to find these in bulk too. I've seen some online a long time ago but the info said they were supposed to be fried, I wonder if they would work in the microwave just as well. They looked just like the pellets in the microwave bags.

[Idreamofweightloss]

Plus if you just google pork rind pellets places to pop up.

[PaminKY]

Since I got a warning from the admins about this the only thing else I will say is I popped 1/2 ounce of these and ground them up and got 1/3 cup pork rind flour.

Tastewise they are really good but not very salty, which may be good for use in baking, plus they ground up finer than any other I tried. I used my Ninija and it only took a few pulses to grind them up.

You do need to let them fully pop in the microwave, if you take them out too soon they can be a bit tough.

[PaminKY]

One more thing, LOL.

Interesting comparison based on the nutritonal information on the almond flour that I have and the pork rind flour I made (using the info on the back of the package):

Almond Flour (1 cup): Calories 640, Fat 56, Carb 6, Fiber 12, Protein 24


Pork Rind Flour (1 cup): Calories 180, Fat 6, Carb 0, Fiber 0, Protein 27



I think next time I make cornbread I will use half almond and half pork rind flour plus the 1/4 cup of cornmeal I always use. I also add glucomannan which will more than make up for the loss of fiber from the reduction of almond meal.

[pooticus]

Wow! What a difference that makes! Significant for sure!! Thanks for that Pam!

[Tilly]

Originally Posted by PaminKY

One more thing, LOL.

Interesting comparison based on the nutritonal information on the almond flour that I have and the pork rind flour I made (using the info on the back of the package):

Almond Flour (1 cup): Calories 640, Fat 56, Carb 6, Fiber 12, Protein 24


Pork Rind Flour (1 cup): Calories 180, Fat 6, Carb 0, Fiber 0, Protein 27



I think next time I make cornbread I will use half almond and half pork rind flour plus the 1/4 cup of cornmeal I always use. I also add glucomannan which will more than make up for the loss of fiber from the reduction of almond meal.

When you say pork rind flour are you using the popped pellets or already from the grocery store kind? And can the pr flour be subbed one for one?

[Nigel]

This is interesting. i'm adding it to my "to try" list. Thank you, Pam.

[PaminKY]

Originally Posted by Tilly

When you say pork rind flour are you using the popped pellets or already from the grocery store kind? And can the pr flour be subbed one for one?

I used the popped pellets I just bought and was going by the nutritional information on the package. I'd say the store bought already popped ones would still be pretty close to the same as long as there is nothing else added to them.

I'm going to sub it 1:1 but in a recipe such as the cornbread I wouldn't completely replace the alomnd flour. I cut Chicken Lady's recipe in half and the half recipe calls for 1 1/2 cups almond flour and 1/4 cup cornmeal. I plan on using 3/4 cup almond flour, 3/4 cup pork rind flour, 1/4 cup cornmeal and 1 tsp glucomannan plus the rest of the ingredients.

[Annie75]

Dollar General has great pork rinds at a very cheap price. I buy 5 pkgs at a time!

[JudyMS]

I use ground up pork rinds in a lot of recipes where I used to use breading of some kind. My old meatloaf called for crushed saltine crackers, so now I mix up some ground pork skins with some grated parmesan cheese to replace the crackers.

I also like to use ground pork rinds to coat chicken for oven fried chicken, which is absolutely delicious. Sometimes I'll coat chicken breast pieces, bake them off, then top with a zipped up tomato sauce and shredded mozzarella cheese for a quick and simple chicken parmesan.

Ground pork skins are also great for making salmon or tuna cakes. So simple to mix with a can of salmon, chopped onion and green pepper, egg and whatever spices you like. I love mine with a touch of Old Bay seasoning. Then I fry them in a little oil until browned. So good, and I am not much of a fish eater. I enjoy tuna salad, but have to force myself to add more fish to my diet. Making the salmon cakes always makes me feel better about what I'm eating!

You should also check out Linda's Low Carb recipes for her mock Cinnamon Toast crunch cereal made with pork skins. She's also got recipes for other pork skin uses that you might like. Pork skins have been a true lifesaver for me!

[Tilly]

JudyMS!!!!!!!!!!! Great ideas for ground up pork rinds. Keep up the great work with LCing!!!!!!!!!!!!!!!!!!!!!!

[Lowcarbboy]

I really like the idea of the pork rind pellets, I'll have to see if I can find them. I find the ones I buy "pre-popped" are hit and miss in terms of flavor. Thanks for letting me (us) know such a thing exists.

[Laurelai]

When you all say " ground up pork rinds" do you literally mean PORK RINDS?? The kind you buy in a bag at the gas station for 99cents?? Or is this a specially processed pork rind flour you buy? I have never heard of such a thing! The idea of using it to coat chicken for overn fried chicken sound GOOD!

[PaminKY]

Originally Posted by Laurelai

When you all say " ground up pork rinds" do you literally mean PORK RINDS?? The kind you buy in a bag at the gas station for 99cents?? Or is this a specially processed pork rind flour you buy? I have never heard of such a thing! The idea of using it to coat chicken for overn fried chicken sound GOOD!

That's exactly what we're talking about and they are really good. I grind mine up in my Ninja.


Another thing I've used them for is fried mozzarella cheese sticks. I take string cheese cut them in half, dig in egg-white and then roll in pork rind flour (you can add any seasonings you want). Put in the freezer for about 30 minutes and then deep fry.

[Laurelai]

Originally Posted by PaminKY

That's exactly what we're talking about and they are really good. I grind mine up in my Ninja.


Another thing I've used them for is fried mozzarella cheese sticks. I take string cheese cut them in half, dig in egg-white and then roll in pork rind flour (you can add any seasonings you want). Put in the freezer for about 30 minutes and then deep fry.

lol wow this is seriously blowing my mind! LOL I was excited to learn I can have pork rinds now finding ways to cook with them?? Amazing! Thank you!

[rotten]

Originally Posted by Laurelai

lol wow this is seriously blowing my mind! LOL I was excited to learn I can have pork rinds now finding ways to cook with them?? Amazing! Thank you!

NEVER underestimate the power of pork rinds!!!