193f00d53ebcb13940c7a55afc78ad17
7

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

by (1260)
Updated February 20, 2013 at 7:20 PM
Created May 25, 2012 at 6:35 PM

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?

193f00d53ebcb13940c7a55afc78ad17
0 · March 06, 2013 at 8:25 PM

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).

Fc64db6a555559762432d503a1dbad19
0 · May 25, 2012 at 11:56 PM

Let me know what brands you have found.

A4216f1b1e1f5ab3815bd91700905081
0 · May 25, 2012 at 10:48 PM

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.

92d67b02a709cad2250f10848f9178e6
0 · May 25, 2012 at 10:39 PM

Like you mentioned, this pork bread is low on nutrition... and triggers neolithic nostalgia. This type of pseudo paleo eating can definitely result in overeating while missing out on other nutrients.

92d67b02a709cad2250f10848f9178e6
0 · May 25, 2012 at 10:36 PM

This is so Atkinsonian. haha to make it more paleo-friendly and palatable, I would enjoy it sparingly with extra vegetables and quality meats.

345c1755efe005edd162b770dc6fb821
0 · May 25, 2012 at 8:25 PM

save it, quick!!!

193f00d53ebcb13940c7a55afc78ad17
0 · May 25, 2012 at 7:58 PM

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.

8496289baf18c2d3e210740614dc9082
0 · May 25, 2012 at 7:36 PM

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!

Total Views
1.8K

Recent Activity
Fc64db6a555559762432d503a1dbad19

Last Activity
27D AGO

Followers
0

Get Free Paleo Recipes Instantly

3 Answers

Fc64db6a555559762432d503a1dbad19
1
1448 · May 25, 2012 at 10:33 PM

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

Fc64db6a555559762432d503a1dbad19
0 · May 25, 2012 at 11:56 PM

Let me know what brands you have found.

A4216f1b1e1f5ab3815bd91700905081
0 · May 25, 2012 at 10:48 PM

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.

B86156b82634e2e27f7769298ec427f0
0
0 · February 20, 2013 at 7:20 PM

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

193f00d53ebcb13940c7a55afc78ad17
0 · March 06, 2013 at 8:25 PM

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).

345c1755efe005edd162b770dc6fb821
0
8757 · May 25, 2012 at 7:30 PM

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

193f00d53ebcb13940c7a55afc78ad17
0 · May 25, 2012 at 7:58 PM

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.

Answer Question

Login to Your PaleoHacks Account