To find Pork Rinds, look in or around the chip aisle. Although you might be familiar with pork rinds as the crispy snacks sold in the grocery store's chip aisle, the word may be used in several forms. The skin of a pig is referred to as "pork rind" in the culinary world. The thought of making pigskin into a chip-like snack sold at grocery stores can sound strange to non-Southerners.
Though pork rinds have long been a staple in Southern cuisine, various varieties of fried pig skin can be found worldwide. So, how can a pig's skin become such crunchy, aerated snacks? Pork rinds have become a typical snack among keto dieters due to their lack of carbohydrates. As a result, they're perfect for a high-fat, low-carb lifestyle and diet.
It's important to note, though, that pork rinds are fried and produce around 5 grams of fat and 80 calories per half-ounce portion. A standard bag of pork rinds has almost the same calorie content as a Big Mac.
Pork rinds are an excellent addition to the keto diet since they are a zero-carb snack (especially when you learn how to use them to replace high-carb breadcrumbs, cereal, and flour). However, like for everything you eat, it's essential to keep track of how much you're eating.
A Few Benefits of Pork Rinds
High in protein
Pork rinds have a strong protein content. The protein level of these chips is nine times that of potato chips. Protein content ranges from 7 to 8 grams per serving.
There are no carbohydrates in this dish. Pork rinds do not increase blood sugar levels and have no sugars, making them a balanced chip substitute for those who have trouble controlling their blood sugar levels.
Since fat and protein take longer to absorb than carbohydrates, they can hold you fuller for longer.
Great Substitutes For Pork Rinds
Duck bacon is becoming more widely available. Duck breast and duck fat are used to make it. It has the taste of pork bacon but is leaner, making it an excellent pork replacement.
Chicken skins are a delicious crunchy snack. Simply peel the skin off the chicken pieces and roast or nuke them until they're well browned and crispy crunchy.
Instead of using pork skins, Holy Cow hides from grass-fed, grass-finished cows to make beef rinds, which are variations on the standard American pork rind.
How To Use Pork Rinds
Thai Mango & Pork
Three tablespoons lime juice, one tablespoon fish sauce, two tablespoons brown sugar, and one garlic clove, pressed or broken Toss with one julienned mango, one handful cilantro leaves, 1/4 cup finely chopped mint leaves, 2 to 3 serrano/jalapeno/Thai chiles, chopped, and 5 oz. (about 4 c.) pork rinds. Serve right away.
Before eating, sauté greens (such as spinach, collards, or baby bok choy) with garlic and fold in some minced pork rinds. Just for fun, sprinkle a couple more on top.
Add chopped up or ground up pork rinds to a gooey grilled cheese (before cooking, of course) for some meaty crunch.
These days, pork rinds are seeing a bit of a comeback. They used to be thought of as the epitome of southern poverty food, something you'd get at a gas station with an RC Cola and a pack of Red Man. When the low-carb crowd learned that pork rinds were not only low-carb compliant but also delicious, this once-forgotten snack gained some mainstream cred.