Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
459
Calories
30g
Protein
29g
Fat
21g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds pork rind, cut into 1-inch squares
- 3 cups water
- 1 tablespoon salt
- 1 cup vegetable or corn oil
- Dipping Sauce:
- 3 tablespoons apple cider vinegar
- 3 cloves crushed garlic
- patis or salt and freshly ground pepper to taste
- =
Directions
1
1. Boil cut pork rind in water and salt for 30 minutes.
2
2. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool.
3
3. Deep fry rinds in a skillet in hot oil over high heat until they puff up.
4
4. Combine all dipping ingredients and mix well.
5
5. Drain fried rinds and serve with dipping sauce.
Recipe sourced from
fandom