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Pork rinD

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by Tim Byres

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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?

Smoke - New Firewood Cooking

Pork Rind Recipes

 

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.

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