What's the deal with Pork-Rinds
 

Hey there!

I'm still working away on induction, and plan to do so for quite awhile still. Things have definetely gotten easier, and I have a few really great recipies. I have heard that pork rinds are acceptable for induction... but have never really been clear on exactly what they are, can be used for, or if they really are indeed a no-carb food. I presume that it's a bacon-like, processed product... in bag form. Is it an aquired taste? Are they like chips? Are they something I could use as a snack food while continuing induction?

Any "Pork-Rind" insight or recipes would be greatly appreciated :D

Thanks in advance,

--drew

All of the above. If you are missing any sort of chips, they will suffice. Unless you really want the crunchy Cheetos, and then you are flat out of luck. I don't care what people may say about "Just the Cheese", etc., it's not the same.

I just discovered the Utz salt and vinegar pork rinds, which will definitely wake up your mouth.

Pork rinds in general work fairly well as a bread substitute in meatloaf and meatballs, etc. I've had less success with them as a crust. They tend to "sog up" in recipes, so don't expect them to be crisp.

But overall, they are good things. Different brands vary considerably, so shop around.

Kay

Its pork skin...fried.

I wish I could get them in my neck of the woods but the ones I found had hydrogenated oil and were blown out like cheesies...I wasn't impressed.

I love pork rinds!!! you just have to drink extra water since there is a lot of sodium in there!

You MUST try the pork rind french toast recipe--it is EXCELLENT...taste like bacon flavored freanch toast! Buy some Atkins syrup and its rokcing it really got me through induction once I was Egg'd out!