cmccoy Posted November 7, 2013 Share Posted November 7, 2013 I know pork is allowed...but what about pork skin? Asking to use as a "crunchy" in a recipe I found. Link to comment Share on other sites More sharing options...
Guest Posted November 7, 2013 Share Posted November 7, 2013 I remember from the Well Fed Scotch eggs recipe that Whole9 had said that pork rinds were not a very nutritional choice. I made mind with crumbled, pastured bacon instead. http://www.theclothesmakethegirl.com/2010/05/17/scotch-eggs-a-k-a-protein-pellets/ "UPDATE (07.18.10): I tried one of my reader's suggestions and rolled the meatball in crushed pork rinds before baking. They were delicious – but also problematic because I can't control myself when pork rinds are in the house. I definitely overeat those salty, crispy little buggers. If you don't have that problem, you might want to try the addition of the pork rinds. They do a great job of mimicking the bread crumbs that I banished from my recipe. (You should also know thatMelissa and Dallas of Whole9 Life do not endorse this version of the recipe, but the basic recipe above is totally A-OK.)" Link to comment Share on other sites More sharing options...
Zoodles Posted November 8, 2013 Share Posted November 8, 2013 Why don't you try dukkah or sesame seeds? I often use for some crunch factor Link to comment Share on other sites More sharing options...
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