james beard award winning author, chef, & restauranteur

We think pork rinds are a special ingredient. Not only because they take us right back to our roots, but because they bring people together, regardless of where they're from... or where they're going. And, friends, that's why we're proud to partner with James Beard Award Winner, Tim Byres.

Say Hello to Chef Tim

Food should bring us together, shouldn't it? Let us come together as we introduce pork rind-inspired recipes that elevate this humble ingredient. Are you ready?

ash salsa with pasilla chili cheese pork rinds

molten pimento cheese pork rind croquettes

pork rind flat bread pizza dough  

honey roasted asian pear with pork rind crumble

ash salsa with pasilla chili cheese pork rinds

Ingredients

• Southern Recipe Small Batch Pork Rinds, Pasilla Chili Cheese

• 1 Yellow onion

• 2 Jalapeño peppers

• 1  Poblano pepper

• 3 Roma tomatoes

• 2 Tomatillos

• 8 Garlic cloves, peeled

• 1/2 tsp. Olive oil

• 1 3/4 tsp. Kosher salt

• 1/2 cup Fresh cilantro

• 1 Tbsp. Ground cumin

• 2 Limes, for juicing

• 1 tsp. Ground coriander

• Parsley leaves
   

Directions

1. Prepare coals and a grill for direct-heat cooking.

2. Nestle the onion, jalapenos, and poblano directly into the hot coals of the fire. Cook the onion and chilies for 5 to 10 minutes, until blistered and blackened, then turn and continue to cook until the other sides are black. The peppers will blister and turn black before the onion does, so remove those first.

3. Place the tomatillos and tomatoes on the grill over a blazing fire and cook for 3 to 5 minutes, until the skins are partly charred. The tomatoes are delicate, so use tongs to turn them so that all sides get some char. Cook the tomatoes on the grill at the same time as you cook the onion and peppers in the coals, turning them both as needed.

4. While the tomatoes are on the grill, make a packet out of foil and place the garlic, oil, and ¼ teaspoon salt into the packet. Place the garlic packet either directly in the coals or on the grill and roast for 5 minutes.

5. Transfer blackened vegetables to a bowl and cover with plastic wrap. When the vegetables are cool enough to handle, remove the stems from the chilies and cut the root end off of the onion, discarding the stems and root end. Place the vegetables, the roasted garlic, and the cilantro, cumin, coriander, and remaining 1 ½ teaspoons salt in a blender. Puree on medium speed until smooth, taste and season with lime juice.

pork rind flat bread pizza dough

watch tim byres teach this

recipe over video chat

Ingredients

• 1 cup Pork rinds crumbs, Southern Recipe Small Batch Sea Salt & Cracked Black Pepper

• 8 oz. Cream cheese

• 4 Eggs

• 2 tsp. Oregano, dried

• 2 tsp. Garlic powder

• 1 tsp. Red pepper flakes

• 1/4 cup Parmesan cheese, shredded

• 2 cups Mozzarella cheese, shredded

Directions

1. Preheat oven to 425 degrees. Grease a pizza pan or baking sheet.

2. To make the pork rind crumbs, pulse half of a 3.6 ounce bag until the rinds resemble breadcrumbs.

3. In a bowl whisk the eggs with a fork then combine the cream cheese, dry oregano, garlic powder, red pepper flakes and shredded cheeses in a bowl. Mix well. Stir in the crushed pork rinds until incorporated.

4. Place the pork rind mixture on the prepared pan. Cover with a sheet of plastic wrap or wax paper and spread the mix to the edge of the pan in an even circle.

5. Place the crust in the oven and bake for 20 minutes at 425 degrees F. Remove the cooked crust from the oven and let stand for 10 minutes to cool. Once cool, take a knife and free the outer edges of the dough from the pan and run a flat spatula under the crust to completely free it.
   The dough must be cool or in will continue to stick.

6. Flip the crust top to the bottom and top in traditional pizza fashion with sauce, vegetables, cheese and meats. Return to the oven and bake until the sauce and cheese are bubbly. Remove from the oven and let stand for 10 minutes then cut into serving pieces.

molten pimento cheese pork rind croquettes

Ingredients

• Southern Recipe Small Batch Pork Rinds, Sea Salt & Cracked Black Pepper

• 2 cups Sharp cheddar, shredded

• 2 Eggs

• ½ tsp. Lemon juice

• ½ tsp. Louisiana-style hot sauce

• 1 tsp. Pimento red peppers, diced

• 2 Tbsp. Cornstarch

• 1 Tbsp. Water

Directions

1. Mix the cheese, one egg, hot sauce, lemon juice, diced pimento pepper & 1 Tbsp. of cornstarch in a large bowl until soft dough forms.

2. Roll dough into small balls and place in the freezer until thoroughly chilled, about 10 minutes.

3. Crush pork rinds to create a breadcrumb texture and place in a small bowl. Add one egg into bowl #2 with water and whisk. In bowl #3, and add remaining cornstarch.

4. To bread the croquets, first coat the cheese balls in cornstarch, then coat the balls in the egg wash, and finally coat with the pork rind crumbs.

5.  In a medium frying pan, heat oil over high heat. Fry cheese balls until golden brown, 30-60 seconds per side. Drain on paper towels. Serve hot with your favorite sauce for dipping or hot sauce.

honey roasted asian pear with pork rind crumble

Ingredients

• Southern Recipe Small Batch Pork Rinds, Korean Kimchi BBQ

• 4 medium Carrots, peeled

• 1 Asian pear

• 1 Tbsp. Montreal seasoning

• 2 Tbsp. Extra virgin olive oil

• 1 Tbsp. Honey

• 1 Tbsp. Lemon juice

• 3 sprigs Italian flat leaf parsley

Directions

1. Preheat oven broiler to 500°F.

2. Add carrots into a large cast-iron pan. Cut the pear in half and scoop out the core with a tablespoon, then place them skin side down in the pan with the carrots.

3. Season the carrots and pear halves with extra virgin olive oil and Montreal seasoning, then place the pan under the broiler on a middle oven rack.

4. Cook until the carrots are soft. The fruit and carrots will darken and caramelize in about 15 minutes.

5. Remove pan from oven and roughly cut the carrots and pear with a knife. Add the lemon juice and honey. Spoon into serving bowls. Garnish with parsley leaves and pork rind crumbs on top.