Friday, May 20, 2011

Chocolate Covered Pork Rinds

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
  1. Melt that bark as per usual.
  2. 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.


  1. The trend is towards chocolate and bacon, so why not?!?!

  2. What brand of baking bark? Was it unsweetened? These look awesome bee tee dubs :)