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Pork Flour

ParkerCook_66639

I was browsing my YouTube subscriptions recently and saw a recipe for bacon cornbread that had an interesting component: Pork Flour. He ground up pork rinds in a food processor until they were powdery and added them to his cornbread with awesome results. Here are my thoughts; I want to make some ribs this coming weekend in my Chef series and thought about adding some pork flour to my rub. Does anyone think this might not work for any reason in particular? Any ideas as to how pork flour could be used in other applications? I thought it was a cool use of a product that probably doesn't see much use outside of football games and college dorms.

Here is the link to his video

http://m.youtube.com/watch?v=w4vZlZP5rew

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Comments

DiggingDogFarm_65362

I'm carbohydrate intolerant so I use it quite often as a bread crumb replacement in meatloaf, meatballs and the like as well as a coating for "breaded" pork chops.

I suppose that it may work okay in a rub if you have some way to crisp it up, it gets soggy and gelatinous in the presence of moisture.

~Martin

Chris_Young_80640

The crispy meat approach can also be used and ground into a flour, it turns a little less sticky than the dried skin because of the lower gelatin content.

http://www.chefsteps.com/activities/crispy-pressure-braised-pork