Microwave Pork Rinds 5lb Value Bag
pork rinds

Microwave Pork Rinds 5lb Value Bag

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Your Price: $47.50
Part Number:34
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Cook your own microwave pork rinds for a real treat - they taste delicious while still warm. Our pork rind pellets supplier is a North Carolina company that has been in the pork rind business for over 20 years and in the meat business for over 70 years.

How to Cook Microwave Pork Rinds

Microwave:

65% Less Fat 33% Less Sodium 32 mg Less Cholesterol and 40 Less Calories per serving than traditional deep fried pork rinds. Our serving size is 1 ounce (about a quarter of a cup or one small handful). Put the microwave pork rind pellets onto an ordinary paper plate. (A ceramic or china plate may absorb energy and the microwave pork rinds may not cook correctly). Measure out 1/4 cup of microwave pork rinds on a paper plate. Consider your first batch to be a test batch. This is because microwave ovens cook at different rates. Start with a time of a 2 minutes. If some of the pellets don't puff up all the way or if a few burn adjust the time up or down by ten or fifteen seconds. (My 1000 watt micrwave works best at about 90 seconds for 1/4 cup of microwave pork rinds.) They don't make any noise as they puff up.  When the puffed pork rinds come out of the microwave they will be snapping crackling and popping. This will continue for a while. Let them cool for about 30 seconds which will make them more crunchy. If you pop up more than you can eat keep them in a zip lock bag for later.

How to Fry Pork Rinds:

Heat oil (lard vegetable or a more healthy oil) to 350° Drop the pork rinds or lower a metal basket into the oil (be careful not to burn your self). Cook for 50-60 seconds the cooked rinds will puff and float to the top. Remove from oil and let cool. You may want to add additional salt to taste. If you want to flavor the pork rinds put them in a paper bag while hot and add seasoning. Shake the pork rinds in the bag to coat them and they are ready to eat. You can make your seasoning or purchase one of ours.

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