Pork Panko?

[acorgihouse]

Has anyone tried this? I was hoping to be grilling and smoking this weekend, but got call that my new windows are finally in (ordered before Labor Day!) and can be installed Mon and Tues. I'm instead removing everything under and around the windows, for three feet, taking down blinds, all that, while watching tv. I finished the Aaron Franklin Masterclass, so went to YouTube and started the recent Alton Brown QQ Kitchen. He is making pasta carbonara, and given his wife can't eat gluten, he pulled out a jar of pork panko, or pork crumbs, to take the place of bread crumbs. Never heard of such a thing, so I googled. Amazon has several selections: https://www.amazon.com/Pork-Panko-Br.../dp/B07XKB63JX
and I'm thinking if these are good, my use of breadcrumbs for everything from salad to crust/coating, to literally anything, could change on a dime. Wondering, anybody tried these? I realize I could buy bags of pork rinds, and crush them up, but how many bags would it take to get a decent sized jar of these? Prob more than the cost of the jar, and so handy. Anybody?

[Greygoose]

Sounds interesting,,,

[Draznnl]

Can't wait to read your report about whether or not it actually works.

[acorgihouse]

I pulled the trigger on amazon.com, they will be here Wednesday and I will report back.

[bbqLuv]

Ditto, + Needs pictures too

[58limited]

Kent Rollins made a pie crust with pork rinds a year or two ago. Looked good but i haven't done it yet.

[Michael_in_TX]

Sam the Cooking Guy uses it on occasion and I've noticed my local grocery store now carries it. I need to try it.

[texastweeter]

There is a product called "airbag" that is a pork based breading i have used a few times.

[grantgallagher]

i used ground up chicharrónes in place of breadcrumbs all the time. Meatballs to breaded chicken etc. Works just fine in my experience, tastes awesome, and is keto friendly.

[Redwng]

Hmmm, let us know how it worked for you.

[CaptainMike]

TAKE MY MONEY!!!!

[Bkhuna]

I did try them last year. They seemed to soak up a bit more grease than I wanted when used to bread things. They were decent in meatloaf as a binder but a little more liquid was needed to make the panade . It's funny, they don't readily soak up liquid to make a binder for meatloaf and meatballs, but soak up too much oil when used as a breading. I think you will find that crushing pork rinds yourself won't give you the even texture of the commercially prepared.

The 12 oz jar on Amazon is 4 dollars cheaper at Walmart.

They aren't on my buy again list. One of the few things I bread is pork cutlets for making schnitzel and Tonkatsu and both tasted a little off. Maybe someone in the Pit has more extensive experience with this product and can name other uses where it will shine.

[Sweaty Paul]

Thanks for the input!