1 1/2 cups of grated pork rinds (270 g)
1/2 cup of water
3/4 cup of butter (150 g)
3/4 cup of ground pecans
3 egg whites
6 large eggs
3/4 cup of all-purpose flour (90 g)
Confectioner's sugar to dust
1 1/2 cups of grated pork rinds (270 g)
1/2 cup of water
3/4 cup of butter (150 g)
3/4 cup of ground pecans
3 egg whites
6 large eggs
3/4 cup of all-purpose flour (90 g)
Confectioner's sugar to dust
In a saucepan, combine the pork rinds and water, and let it simmer until it forms a thread-like consistency
(Test by lifting some of the warm syrup with your finger and thumb
If it forms a thread, it's ready.)
If not, the syrup will thicken after cooling.)
Let it cool slightly and add in the butter and pecans
Beat the egg whites until stiff and fluffy
Add in the large eggs and beat well
Add in the cooled syrup with the pecans and mix well
Sift the flour over the mixture and mix until well combined
Pour into a greased 21 x 31.5 cm baking dish and bake in a moderate oven (180°C) for 20-25 minutes or until golden brown
Remove from the oven and dust with confectioner's sugar
Let it cool and cut into rectangular shapes
Yield: 25 units
Calories per unit: 156.
