7 Genius Ways to Use a Bag of Pork Rinds
Their crunchy, fluffy, porky goodness is good for more than just straight-out-of-the-bag snackin'.
Often relegated to the aisles of your local gas station mini mart, pork rinds get a bad rap. They're actually a super-tasty, unique ingredient that's more versatile than you might expect. Don't believe us? Click on...
Thai Mango & Pork "Yum"
Whisk 3 Tbsp. lime juice, 1 Tbsp. fish sauce, 2 tsp. brown sugar, and 1 clove of pressed or mashed garlic. Toss with 1 mango, julienned; 1 handful cilantro leaves; 1/4 c. packed mint leaves, finely chopped; 2 to 3 serrano/jalapeno/Thai chiles, chopped; and 5 oz. (about 4 c.) pork rinds. Serve immediately.
Greens
Sauté greens (like spinach, collards, or baby bok choy) with some garlic and fold in some chopped pork rinds right before serving. Sprinkle a few on top too, just for funsies.
"Chips" & Dip
Do as they do in Mexico and use them as dippers instead of chips for guacamole and salsa.
Non-Bread Crumbs
Grind them up in a food processor and use them as you would bread crumbs. Think chicken cutlets, fried green tomatoes, crab cakes, pasta, or mac 'n' cheese. Or just buy some Pork Dust.
Grilled Cheese
Add chopped up or ground up pork rinds to a gooey grilled cheese (before cooking, of course) for some meaty crunch.
Tacos
Toss pork rinds with enough salsa verde to coat. Spread them out on foil-lined rimmed baking sheet and bake at 400°F for 15 min. or until browned. Serve in warm corn tortillas topped with shredded Cheddar, cilantro, and a squeeze of lime.
Seafood Savior
The lean acidity of ceviche is balanced beautifully by the salty, richness of these porky treats.
