To satisfy a salt and crunch craving, it’s hard to beat pork skins—especially if you want to be a Better Fat Burner.
They are low carb (no carb really), high in protein (more specifically gelatin), and high in healthy monounsaturated fat. Gelatin (especially beneficial for vegetarians) is good for skin, bones, joints, digestion, and sleep.
Eating pork skin also promotes the use of animal “parts” that might otherwise be wasted.
Because it’s hard to find (or afford) fried pig skins from free ranged sources, I buy the standard offering. Due to their rising popularity and the demand for higher quality sources, it probably won’t be long before more options become available.
Until then, you could try making your own. I’ve asked a butcher at Whole Foods to save me some “skin” the next time he processes a pastured pig. I’ll follow-up with a post detailing my preparation methods.
What to look for:
When buying bagged pork rind/skins, the ingredient list should include pork skin and salt only—avoid products that include any type of oil. Watch out for MSG and other undesirable ingredients with the flavored varieties.
Eat plain or splash with hot sauce. I generally snack on a few pork skins while preparing dinner.
Serve with guacamole or other dips
Crumble and use as a breading or atop soup, chili, and salad
Pork rinds make a great on-the-go snack
Substitute pork rinds for carb-heavy chips (potato, corn)
Add pork rinds to your lunch box
Speaking of pork products and cravings, check out this new Popper recipe:
Cut boneless skinless chicken thighs into bite-sized pieces (I use kitchen scissors)
Toss with EVOO, S & P
Fold ½ piece XL uncured pepperoni or 1 piece of the standard size (I like the Applegate brand) around a piece of chicken
Include a small piece of onion and a basil leaf
Wrap securely with ½ piece uncured bacon
Place on skewer leaving an inch or so between poppers (soak wooden skewers in water before use)
Grill on low (watch for flare-ups, turn as needed) or bake at 425° until bacon crisps
Top with mozzarella cheese (optional)
Serve with dipping sauce (marinara or salted tomato paste)
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