Following a day out at ANZAC Day football match at the MCG needed an easy dinner, and with leftover chicken and partially prepared pork crackle in fridge, came up with a delicious pork rinds fettucini.
Added chicken instead of speck in our original fettucini recipe.
Will definitely be making again.
Prep time 5 minutes (using leftovers)
Cook time 15 minutes
Serves 2
Ingredients
1 tbsp Avocado Oil
1 clove of Garlic, crushed
200 gm Boiled Pork Skin with all fat removed
170 gm Chicken Pieces (skin off)
4 Eggs
75g Parmesan Cheese
75g Pecorino Cheese
1 tbsp Olive Oil
1/4 tsp Pink Himalayan Sea Salt
Method
- Slice pork rinds into thin “pasta” strips. I used pasta machine, but also used knife (tip use another chopping board as a straight edge for uniform thickness)
- Heat a frypan over medium heat, add 1 tbsp avocado oil, garlic and diced chicken and cook for approx 5 minutes. Once cooked, turn off and allow to cool.
- In a bowl, add 2 whole eggs and 2 egg yolks, cheese, olive oil and salt, mix well together.
- Heat the frypan again, then add 60 ml of water to chicken and garlic, add the pork rinds
- Quickly fry for 2-3 mins then turn heat off.
- Add in the egg mix and stir it all together until the egg mix turns creamy.
- Serve and enjoy
Nutrition per serving (approx calculations)
Calories: 630 cal | Carbs 5 g | Protein: 54 g | Fat: 42g |