(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
Chef Piggy Tail says curl your tail with our seasoned pork rinds. 1/4 cup of microwave pork rinds will make approximately 2 cups when puffed in your microwave. A snack food with less fat, less carbs, less calories and more natural protein than many other snacks such as potato chips and microwave popcorn. Our seasoning is made in our kitchen from all natural ingredients, no MSG, no preservatives and is gluten free. Our serving size is 0.5 ounce (about 1/8 cup or one small handful). Put the pork rind pellets on a microwave approved paper plate. Spread the pellets so they won’t stack up on top of each other. Consider your first batch to be a test batch. This is because microwave ovens cook at different rates. Start with a time of a 2 minutes. If some of the pellets don’t puff up all the way, or if a few burn, adjust the time up or down by ten or fifteen seconds. They don’t make any noise as they puff up. When they finish cooking they will be snapping, crackling and popping. This will continue for a few seconds. If you pop up more than you can eat, keep them in a zip lock bag for later. The microwave pellets should not be refrigerated and may be stored for 9 months at room temperature.
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doug1961 –
Great product and taste. Looking forward to trying all flavor.
ktondre –
Tried these both in Microwave and Air Fryer, great taste
Joe –
I like these a lot, but am giving only 4 stars because the seasoning is a bit heavy for me – I’d like it better if the flavoring was a bit more subtle.
In my very very old microwave, some of these puff up great, but quite a few don’t puff at all, no matter how long I keep them in the oven. But, I found that these puff up perfectly in my toaster oven – I set it about 275F to 325F, put in a tray of the pork rinds, and they all puff up in about 3 minutes. Overall, it’s faster than my old microwave and every single one puffs up – I haven’t had a single dud this way. Just keep a close eye on them because at the end of 3 minutes, they can start browning pretty quickly. I like that slightly browned flavor, but keep an eye on them or they go from browned to burnt pretty quickly.
PrintGuy –
I am on a pretty low-carb diet for the most part, and am always searching for new and novel ways to eat pork products (besides vegetarians, who isn’t?). I remember trying some microwave pork rinds a few years ago and thought they were pretty good, so I decided to give these a try.
The verdict: When they’re done right, they are very good. I’ve tried both this and the chipotle versions. The flavoring is subtle, but tasty. A bag of this will make a lot of rinds, so even though it seems expensive, from a volume perspective it’s not bad.
However, I found that successfully preparing these is HIGHLY dependent on your microwave. I have two at home–a very large, very powerful 1300-watt Panasonic, and a much smaller 900-watt Oster. Neither one cooked the pork rinds very well at all. Many came out undercooked and hard as stone chips. Increasing the cooking time gradually did help, but I was never quite able to get the hang of it. I ended up also trying to do them in both a toaster oven and one of those new-fangled air fryers. I don’t recommend either of these methods.
The microwave where I work was a different story. I had a lot more luck with it even though I didn’t do anything else differently (paper plate, spreading out the rinds, etc.). I don’t know exactly how powerful that microwave is, but I’d guess about 1000 watts. I never got 100% of them to puff up, but I’d say a solid 85% were edible, most of the time. I had maybe a 60% "puff rate" with either of my two units.
I’d order them again, but only if I had a "compatible" microwave. I’m wondering if any of my coworkers would notice (or care) if I swapped for one of mine. . .
S. Martin –
I really wanted to love these! And I really tried to make it work.
I tried in the microwave. It’s a 1000 watt micro. I tried way past the 3-4 minutes. A few popped but most did not. And the ones that did pop, we nearly broke a tooth on trying to eat them.
Then we tried the toaster oven which popped more than the first group, but still not able to eat them.
Last, we tried a frying pan. Not at all.
Warning to people considering them – they are not returnable.
I did see someone posted doing them in an air fryer. I may try it before throwing them out, but my air fryer is also my toaster oven, not sure that would work either.
I can’t recommend this product.
CatWhispurrer –
holy cow, I LOVE these! First of all, these are just PERFECT for a low-carb diet and we just learned that my husband who isn’t a low-carber likes them too. For starters I opted to go with the Sweet Cinnamon Sugar and the Ghost Pepper. Great choices so now I kinda can’t wait to try the others!
I had a REALLY GOOD puffing experience!!!
No real PAPER plates here so I had to go with one of those plastic Soho disposables, well-lined with thick paper towels. Like everyone here says, that worked well for me too. (thanks y’all!)
As stated on the back of the package, I measured out (only) 1/8 cup and spread them around. I set the microwave at 2 1/2 minutes on High (1800W microwave w/turntable) and thanks to all the advice here, boy did I ever watch them…like a HAWK! I also pulled the plate out a couple times and shuffled them pretty well with my hand several times during cooking. I’m thinking I used most of those 2 1/2 minutes up, but I didn’t leave their side and (unlike popcorn!) I found I could pull the plate out often to juggle and re-organize and it wouldn’t hurt a THING!!!
The only problem I might mention were two pieces that were originally mis-cut by the manufacturer. When I initially spread out my 1/8 cup, both these pieces were so thick it seemed pretty obvious they wouldn’t puff up like the others. (I even tried to cut them in half vertically before microwaving, but they were so hard that even THAT was a no-go!) As suspected they did not expand correctly and I really should have tossed them before "the puff". Let’s just say if eaten, I’m pretty sure a trip to the dentist would have ensued. I’m thinking (hoping) this was just "one of those things".
Annnnnyway, we TOTALLY scarfed down the entire batch of these things in no time flat and enjoyed every moment! I’ve eaten pre-packaged Pork Rinds but there really isn’t any comparison. Not only do you have a wide choice of flavors but since you make them yourself, Chef Piggy Tail Pork Puffies are warm, and very, very FRESH! It’s the two of us pigging out (sorry couldn’t resist!) on them here and it looks like the hard part is going to be resisting the urge to make batch (after batch…after batch…after batch…after batch…after batch…)!!!
JD –
Love these – really tasty and MUCH better then store bought. A little pricey…
Nonnie –
These are OK if you are willing to put in a little effort to get them to ‘puff’ up. Using a paper plate and paper towel in my microwave, I find that between 50-75% ‘puff’ up if I set it for 4 continuous minutes on hi. If I open the microwave before they are done, I have to add another minute to the cooking time. The ones that do puff up that you can eat are still pretty hard on the teeth. I had better luck cooking them in a frying pan with saved bacon grease for about 15-20 minutes, covered on medium/hi heat – this method results in a puffed rind with a softer crunch that is not so hard on the teeth. I will say this package has a lot of servings in it.
Flavor-wize, I prefer them cooked in bacon grease with a bit of sea salt.
Those cooked in the microwave have zero flavor on their own and added salt does not cling to them (bounces right off). Interesting product.
Glad I gave them a try. Will not be reordering.
kjj –
Some tips to improve your yield:
1. Keep the bag tightly closed when not in use.
2. Shake the bag well before opening, each time.
3. Put them in a ring on your plate.
4. Set a lot of time on your microwave, like 5 minutes, but don’t let it run unattended.
5. Listen and watch while they are cooking.
My theory of microwave pork rinds is that the oil does the cooking. Shaking the bag distributes that oil better. You can hear it sizzling as they expand. When it stops (or goes faint), stop the microwave, you are done. Avoid the middle of the plate so that all of your rinds are moving in the field. Pay attention, cooking pork rinds requires your participation. If you can’t stand there and watch, just put in 2 minutes, or whatever the instructions on the bag say, and accept that you’ll have an inferior yield.
Using that technique, I routinely get plates full with only one or two duds, and very few unexpanded corners.
These are the best microwave pork rinds I’ve found so far, and they are pretty reasonable in cost. I’ve liked the flavors I’ve tried, but keep your expectations in check, the flavors aren’t a powder sprayed on after cooking, so they won’t be as bold or strong as the flavored rinds you can find the store. Grab a sampler if you aren’t sure what you’ll like.
Stoney –
> Especially if you have a low-power microwave , when you first start, you may have up to 3 or 4 unpopped pieces in every batch. And/or you may have that many or more pieces may be only partially popped. That was my experience. It was discouraging. Yet, using the same microwave, now, EVERY batch is perfect. Like any sort of cooking, there is a trail-and-error learning process.
RECOMMENDATIONS
> At least at first, actually measure out the amount of pieces you want to pop. I use a 1/4 cup measuring scoop American Metalcraft (MCW14) 1/4 Cup Stainless Steel Measuring Cup .
> At least at first, experiment with cooking times (keeping the amount {e.g., 1/4 cup} of uncooked pieces constant), and write down the results.
> If you have a turntable in your microwave, arrange the pieces around the edge of a paper plate (not in the center) so that all receive about the same intensity of microwaves—the result will be fewer (or no) unpopped pieces.
> In my medium-power microwave I normally pop 1/4 cup of pieces for 2 1/2 minutes—but the cooking time may be different in your microwave. If I don’t want a full 1/4 cup, I pop 1/4 cup anyway, and eat the leafovers sometime later. If I want more than 1/4 cup, I pop 2 or more 1/4 cup batches. Consistency is the key—once you find the formula that works for you, don’t change it.
> 1/8 cup is the MINIMUM that you can pop without possibly damaging your microwave. Do NOT try to pop a few pieces alone. (My microwave actually went into a "coma", but recovered after a few hours.)
> Save the unpopped pieces (if any) and try again the next time you pop a batch—simply being placed in a different orientation in your microwave may make a difference. I actually saved up 1/4 cup of unpopped pieces and tried again and ALL of them popped.
> Click on “Stoney” just below the product title to see my other reviews, or leave a comment to ask a question.