Southern Recipe Pork Rinds Blog

Ingredients:

Directions:

1. Remove cream cheese and sauerkraut from refrigerator and allow them to reach room temperature.

2. Drain sauerkraut well. In a large bowl, combine 1/2 cup of crushed pork rinds, cream cheese and saurekraut and mix well.

3. Cover bowl with plastic wrap and refrigerate for 4 hours.

4. Preheat the oven to 350°F.

5. Form small balls from the cooled mixture with your hands and roll in the remaining crushed pork rinds.

6. Place on a greased baking sheet with at least 2 inches between balls.

7. Bake for 25 minutes or until golden brown.

Ingredients:

1/4 stick of real butter
1/2 cup of heavy cream
6 eggs
3/4 cup of diced green peppers
1/2 cup of diced purple onions
1 cup of sliced mushrooms (or one 18 oz. can)
A pinch of dill
Salt and pepper to taste
1 roll of sage breakfast sausage (or substitute 2 cups of diced ham)
2 cups of shredded sharp cheddar cheese
1 bag of Original Southern Recipe pork rinds, crumbled

Directions:

1. Preheat oven to 375 degrees F
2. Mix eggs in a bowl with heavy cream
3. Cook meat with peppers, onions and mushrooms until well-done
4. Butter the inside of a baking pan. Put meat mixture into the pan and add the additional ingredients
5. Top the casserole with the crushed pork rinds
6. Bake for 30 minutes

Ingredients:

For Dough
8 ounces cream cheese, softened
4 large eggs
1 cup ground Original Southern Recipe pork rinds
1⁄4 cup parmesan cheese
2 cups shredded Italian cheese
1⁄2 tablespoon Italian spices
1⁄2 tablespoon garlic powder

For Sauce
1 can crushed pineapple, juices reserved
1 (16 oz.) bottle barbecue sauce
1 red bell pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, smashed and minced
1/4 cup red onion, finely chopped
1/4 cup green onion, garnish
Kosher salt and freshly ground pepper, to taste
Feta or horseradish cheddar cheese

Directions:

Prepare the Dough
Preheat oven to 425 degrees F. Mix cream cheese, eggs, seasonings and Italian cheese. Mix well. Add ground pork rinds. This will be a very thick mixture. Plop the dough onto a heavily greased pizza pan, or cover a pizza pan with parchment paper. Cover dough with plastic wrap or wax paper and roll or pat out to edges. It’s a very workable dough. Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Prepare the Sauce
Pour barbecue sauce and half of the reserved pineapple juice (more or less as desired) into a medium sauce pan, then stir in red bell pepper, jalapeño, garlic and red onion. Let simmer to thicken. Top cooked pizza dough with leftover chicken or pork. Sprinkle choice of cheese on top, then drizzle sauce mixture. Place in oven until bubbly. Enjoy!

Ingredients:

2 pollock fillets
1 egg
1/8 cup of water or milk
2 (4 oz.) bags of Original Southern Recipe pork rinds
Salt and pepper to taste
Olive oil
Blackberries (optional)

Directions:

1. Mix egg and milk or water in a small bowl or ziplock bag
2. Place pork rinds in a large ziplock bag and crush into fine pieces
3. Pat fish fillets dry with a paper towel
4. Season fillets with salt and pepper to taste
5. Dip fillets into egg wash and coat with the crushed pork rinds
6. Heat pan to medium-high and coat bottom with olive oil
7. Once the pan is hot, place fillets into the pan and let cook until golden brown, then turn. Finish cooking fillet until golden brown. Remove from heat and place on paper towel to rest/drain
8. Garnish with fresh blackberries, if available
9. Serve with your favorite side dishes

Ingredients:

1-1/2 pounds of bacon
2 cups of shallots, finely chopped
1 cup Vidalia onion or any sweet onion, finely chopped
4 garlic cloves finely chopped
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup brown sugar
1 bag of Southern Recipe Pork Rinds, for dipping

Directions:

1. Fry the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat.
2. Leave about 1 to 2 tablespoons of the fat in one of the pans. Add shallot and onion to the pan, cook over medium heat until caramelized. Add the garlic and cook for two minutes.
3. Add the chili powder and smoked paprika, stir to combine.
4. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the bacon bits come loose. Continue boiling for 3 minutes.
5. Add vinegar and brown sugar, continue to boil for 4 minutes.
6. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic.
7. Toss the bacon into the pan, reduce heat to low and simmer for 10 minutes – stirring as the mixture thickens and begins to look jam.
8. Serve with Southern Recipe Pork Rinds, over warm bread or transfer to jars and store in the fridge.

This amazingly delicious Bacon Jam recipe was made on-air by our very own Mark Singleton. Thanks Dallas WFAA 8 for the segment! This jam pairs perfectly with our pork rinds!

Ingredients:

6 ounces Southern Recipe Original Pork Rinds
2 Tbsp. ground cinnamon
4 Tbsp. powdered sugar
1/4 cup and 2 Tbsp. butter, melted

Directions:

Place Rudolph’s Original Pork Rinds in a large baking dish. In a small bowl, stir together the cinnamon and powdered sugar. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the pork rinds. Sprinkle with the cinnamon and powdered sugar, stirring to coat evenly. Place pork rinds back in their original bag, clip and take on your next road trip!

Ingredients:

1.5 cups spicy dill pickles, diced
5 roma tomatoes, seeded and chopped
1 medium white onion, chopped
2/3 cup fresh cilantro, minced
1.5 Tbsp olive oil
3 serrano peppers, seeded and sliced

Directions:

Mix ingredients. Serve chilled.

Ingredients:

1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups corn
1 jalapeño, stemmed, seeded, and minced
3 Tbsp. finely chopped red onion
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Coarse salt
Southern Recipe Pork Rinds

Directions:

In a medium bowl, combine black beans, corn, jalapeño, red onion, cilantro, and lime juice. Season with salt. Serve alongside Southern Recipe Original Pork Rinds or add more heat with Southern Recipe Hot & Spicy Pork Rinds!

Buy all your rind favorites online!

Ingredients:

8 bacon slices
1 (16 oz) package frozen mixed greens, thawed and drained
1/2 medium size sweet onion, chopped
1 tsp minced garlic
1 1/2 cups frozen corn, thawed
1 Serrano chile pepper, minced
1/4 tsp salt
1/4 tsp pepper
2 Tbsp. cider vinegar
Southern Recipe Pork Rinds

Directions:

Cook bacon in a large skillet over medium-high heat for 7-9 minutes, or until crisp. Remove the bacon and drain on paper towels, reserving 2 Tbsp. drippings in the skillet. Crumble bacon. Sautè greens, onion, and garlic in hot drippings for 7-10 minutes, or until tender. Stir in corn, Serrano pepper, salt and pepper, and cook for 3 minutes, or until thoroughly heated. Remove from heat and stir in vinegar. Sprinkle with bacon.

Serve warm with your favorite flavor of Southern Recipe Pork Rinds or Southern Recipe Salt & Vinegar Pork Rinds.

Buy all your rind favorites online!

Ingredients:

8 medium ears of corn or 1 15oz can yellow corn and 1 15oz can white corn, drained
1 (4 oz) can chopped green chiles, drained
1 (2.5 oz) can sliced black olives, drained
2 medium tomatoes, finely chopped
2 jalapeño peppers, seeded and chopped
3 Tbsp. white vinegar
1/3 cup olive oil
1/4 tsp salt
1 Tbsp. finely chopped fresh cilantro
Southern Recipe Pork Rinds

Directions:

Boil corn until tender. Remove from water and let cool. Cut kernels from each cob and place in a larger bowl. Mix the corn, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add in the cilantro.

Serve with Southern Recipe Original Pork Rinds or kick it up a notch with Southern Recipe Chile & Lime Pork Rinds!

Buy all your rind favorites online!