Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Rinds
Pimento Cheese
Whipped Lard (GF)
Garnish
Method
Pimento Cheese
- 1
Combine cheeses
In a medium bowl, combine the finely grated sharp cheddar, shredded American cheese, and softened cream cheese. Use a rubber spatula to press the cream cheese into the shredded cheeses until mostly incorporated and no large lumps remain.
- 2
Add flavorings
Add the mayonnaise, chopped roasted red pimientos, sliced green onion, mustard, hot sauce (if using), lemon juice, kosher salt, and black pepper. Fold gently until mixture is homogeneous and holds together but remains slightly loose. Taste and adjust seasoning — add up to 1/4 tsp more salt or 1/2 tsp more hot sauce if desired.
- 3
Chill
Cover the bowl and refrigerate the pimento cheese for at least 30 minutes to let flavors meld and firm slightly for easier scooping onto pork rinds.
Whipped Lard (GF)
- 4
Prepare ingredients
Ensure rendered leaf lard is soft but cool (about refrigerator-chilled then slightly warmed at room temperature for 10–15 minutes). If using unsalted butter, have it at room temperature so it creams easily with the lard.
- 5
Whip
In a chilled mixing bowl, add the rendered lard, optional room-temperature butter, apple cider vinegar, fine sea salt, black pepper, and thyme leaves. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed for 2–4 minutes until light, airy, and spreadable. Scrape down the bowl once and whip another 20–30 seconds if needed. Taste and adjust salt or acidity.
- 6
Chill briefly
Place whipped lard in the refrigerator for 10–15 minutes to firm slightly so it will hold a quenelle or small dollop when plated.
Pork Rinds Assembly & Serving
- 7
Season pork rinds
Lay pork rinds on a large platter. Lightly sprinkle the kosher salt, freshly ground black pepper, and smoked paprika (if using) evenly across the pieces. Toss gently with your hands or turn with tongs so each piece gets a light seasoning.
- 8
Portion accompaniments
Spoon chilled pimento cheese into a small serving bowl or pipe it into dollops using a small spoon or piping bag fitted with a large round tip. Using a small scoop or teaspoon, portion the whipped lard into 12 small quenelles or dollops (about 1 tsp each) and place them on a separate small plate or on the platter between pork rinds.
- 9
- 10
Serve
Serve immediately at room temperature so pork rinds remain crisp. Instruct guests to spoon a modest amount of pimento cheese and/or a tiny smear of whipped lard onto each pork rind and eat as a crunchy bite. Leftover pimento cheese will keep covered in the refrigerator for up to 3 days; whipped lard will keep covered for up to 1 week refrigerated.