Shawn Highfield wrote to Dave Drum <=-

Good advice. I note that Amazon.ca carries Kikkoman GF Panko crumbs.

They do. I've orderd them as well. My go to is the PC brand as they
are super fine and only 3x more pricy then they should be. :)

Still, this looks good and not a whole lot of trouble. I can see it in
my future ..... buzz words and all.

Those Keto crumbs do sound good. I might make a batch and see what
Andrea thinks. I safe the heals of my home made bread for crumbs
anyway so we normally have some.

Errrrmmmmmm ..... there is no bread in that recipe. Pork rinds blitzed
in the blender take the place of the bread. Ought to work says my mental taster.

I swiped your tagline BTW. There's a revised version on this post. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Make Pork Rinds
Categories: Five, Pork
Yield: 10 servings

1 lb (420 g) trimmed pork skin
Frying oil
Salt & Pepper
Seasonings (opt)

Pork skin is easy to find at smaller butcher shops,
charcuteries, or international meat markets.

Alternatively, buy a large cut of pork belly with the
skin on it. Make sure there is at least a 1/4" (0.6 cm)
of skin on the meat.

Buy at least a pound (420 g) of pork skin, not including
the meat.

Use the skin within 3 days of purchase. The high
moisture content of pork skin causes it to spoil
quickly.

Trim the skin away from the fat and meat. Cut away any
meat by slicing through the fatty layer. Next, use the
back of a knife or a large spoon to scrape the fat away
from each strip of skin. The more fat you remove, the
puffier the skins will become.

Pork skin is tough and rubbery. The fat will be soft and
easily scraped away.

The leftover fat can be rendered into lard or discarded.
The meat can be saved for a pork dish. *

Cut the skin into bite-sized pieces. Once most of the
fat is removed from the skin, cut the pork skin in
small, bite-size squares. Aim for pieces that are 2" x
2" (about 5cm x 5cm).

The pork skins will double in size when fried.
Therefore, avoid making excessively large pieces.

Set your oven # 250°F/120°C. Many modern ovens will
beep or ring when they’re done preheating. However, if
your oven doesn’t have this feature, let the oven heat
for at least ten minutes. This will ensure that it
comes to temperature properly.

Use a shallow baking sheet of any size. Place the pieces
of pork skins directly onto the baking sheet, skin side
down. Make sure the skin pieces aren’t touching or
you’ll crowd them.

Use a shallow baking sheet of any size. Place the pieces
of pork skins directly onto the baking sheet, skin side
down. Make sure the skin pieces aren’t touching or
you’ll crowd them.

Bake the skins for 3 hours. When the skins are cooked at
a low temperature for a long time, the skins become
dehydrated. This will allow them to become puffy and
delicious when fried.

When the pork rinds are finished dehydrating, they will
look dry and brittle like beef jerky.

It’s better to dehydrate the skins for too long than not
long enough. If they don’t seem dry, let them cook for
another thirty minutes or so.

Find a deep stainless steel pan and fill it 1/3 full
with lard or frying oil. Next, place the pan over
medium-high heat for five to eight minutes, or until the
oil bubbles. Avoid using low smoke-point oils like olive
oil.

The oil needs to be 385°-400°F (196°-204°C) to properly
fry the pork rinds. If you have a cooking thermometer,
hold the metal end in the oil for a few seconds to get
a temperature reading.

Mix a small bowl of seasonings and sprinkle them
liberally over the fresh pork rinds. Many people prefer
a simple blend of salt and pepper. However, a variety of
seasoning mixtures can be used, including:

A spicy-sweet blend of 1 1/2 ts salt, 1/2 ts ancho chile
powder, and 1 ts maple sugar.

1 ts (ea) Chinese 5-spice & salt.

1 ts (ea) salt & pepper, and a sprinkle of paprika.

Store leftover pork rinds. Keep any leftovers in an
airtight plastic container or re-sealable bag. If the
container isn’t airtight, the rinds will become stale.

Eat any leftover pork rinds within a week.

Store on the counter or in your pantry.

RECIPE FROM: https://www.wikihow.com

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