Put away your oh-no-she-didn't face. Because, oh yes. I. Did.
What exactly are pork rinds? Deep-fried pig skins. Hold up though before your throw your kid's football into the deep fryer. You can snag a bag o' pork rinds (original or HOT'N'SPICY, like yours truly!) at your nearest grocery or convenient store. Shout out to Big Lots!
Before my obsession with covering things in chocolate, I never would have had a reason to research the difference between chitterlings and pork rinds. Hurray for branching out!
In case you were curious (and you'll realized you weren't THAT curious once I tell you), chitterlings, or chitlins, are bits of pig intestine. I stuck with the pork rinds...for now.
Again, the ingredients won't break the bank and the recipe won't blow your mind (but the results might).
Chocolate Covered Pork Rinds
- pork rinds (I used Original flavor)
- chocolate baking bark
- Melt that bark as per usual.
- Coat those pork rinds in that chocolate and let them chill.
I felt that some of the pork rinds were a bit large so I broke up the bigger pieces. Feel free to do the same or just keep them as big hunks'o'skin.
Despite knowing that I am eating the deep-fried skin of Wilbur, these are good! They were significantly more palatable than the pepperoni and more flavorful than the Funyuns.
You can definitely still tell its a meat byproduct. It has a salty, bacon-y type quality to it that complements the chocolate well.
Bee tee dubs, I love that the labels to these posts are chocolate and meat.