Paleo Diet and Paleolithic Diet Questions & Answers

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I just wanted to post a follow up on my experiments with "Pork Bread" (made using crushed pork rinds). After the initial success of my sandwich bread, I decided to make a pizza using the pork -based bread for a crust. The resulting flat-bread was really good, had a great texture, froze/thawed excellently, and remained very pliable.

I tweaked the flat-bread recipe a little: * 1/2 of a 3oz bag of thoroughly crushed pork rinds (unflavored, lowest sodium content version I could find) * 1/4 cup of Coconut milk * 2 large eggs * 1/2 tsp baking powder

Mix well and let stand for 5 mins to thicken. Spread evenly across an oiled skillet, cook over medium heat until bubbles persist. Flip.

The flavor remains a bit 'porky' (it tastes pretty much like a pork rind) and the 'bread' is very filling. Unli ke the other bread alternatives I have played with, this one sticks with me for a long time. I suspect the high protein/fat content. I am going to see if I can make a very thin version, for tortillas, later this weekend. I may play with it some and see about making a cake or doughnut as well (although those will require sweeteners).

I had multiple coworkers try it (all but one are non-paleo) and they all loved it. I think it makes for a great option in my paleo kitchen. I can now make a sandwich, or pizza, or gyro, or any number of previously lost food items. And it's low on nut-content, grain free, dairy free, soy free, and has no non-food texturizers.

Does anyone have any thoughts on how to make this more paleo-friendly or palatable?

edited May 25 2012 at 20:51

asked May 25 2012 at 18:35

Caveman Kyle
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Please edit this and formulate a question at the end (any suggestions/improvements? or hack my pork bread recipe?) ... I'm sad that it's going to be closed as being "not a real question," but you can save it! – interrobung May 25 2012 at 19:36

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save it, quick!!! – Kelly May 25 2012 at 20:25

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This is so Atkinsonian. haha to make it more paleo-friendly and palatable, I would enjoy it sparingly with extra vegetables and quality meats. – coffeesnob May 25 2012 at 22:36

monaLisa · Answer 1 · 2012-05-25 22:33:21Z UTC

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I love this idea, thank you for sharing. The only concern I have is the oil that may be used to fry the pork. I would suggest making your own pork rinds and using organic, quality pork to make it more paleo.

Here is a recipe from a quick search I did on the Internet. I have never made pork rinds so I have no idea if this is what you are talking about.

pork rind recipe

answered May 25 2012 at 22:33

monaLisa
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A bunch of the manufacturers actually use the rendered fat from the skin to fry them. It's impossible to tell without contacting the manufacturer, though. – Blitherakt May 25 2012 at 22:48

Let me know what brands you have found. – monaLisa May 25 2012 at 23:56

Kelly · Answer 2 · 2012-05-25 19:30:16Z UTC

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photos please, would love to see it! those ground almond pizza crusts are horrid, would love to find a better option!

answered May 25 2012 at 19:30

Kelly
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I'll shoot some new pictures after I get home. I ate the entire pizza before I thought to snap a photo. I like the texture of this 'bread' much more than I did the mealy/eggyness of nut-meal breads. – Caveman Kyle May 25 2012 at 19:58

Dave Browning · Answer 3 · 2013-02-20 19:20:27Z UTC

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Kyle,

Is this a recipe for one "bread"? How big? Looking for how many recipes to serve the family. I've also made "fried" zuchini with the pork rinds and they were good. I found pork rinds (cheap) at Vallartas (Socal Mexican oriented grocer) with pork rinds fried in lard.

-Curly

answered Feb 20 at 19:20

Dave Browning
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It made 2 8" rounds (maybe more or less depending on thickness). Fried zucchini and okra were my initial inspiration for this (I thought crushed rinds worked great there too). – Caveman Kyle Mar 6 at 20:25

What do you think??? Update on “Pork Bread” usage (With Recipe)

3 Answers