An ode to lard
Nothing contributes more joy, satisfaction, high blood pressure, and heart disease than junk food, and none more so than pork rinds (crackling). I’ve never made a secret of my love for the wholly un-nutritious, but the dietary compulsion for Mr Porky is a totally new thing.
Indeed, I have eaten the fried lard one occasionally gets in bowls of mee pok and with guzzlingly gut-busting gusto, and I remember crunching on some crackling off some roast pork back in my uni days (which are growing terrifyingly distant, whaddaya mean I graduated last century?), but deep fried pig fat and skin, dipped in salt? Phwoar.
I’ve been really bad lately, consuming a full bag over a 24-hour period (even my conscience and intestines cannae cope with eating it all in one sitting), at least once a week. I blame Neil, who I allege is trying to mitigate his excessive consumption of Magnum ice creams by deflecting my Singaporean shame rays back at me. He encourages my purchasing of Mr. Porky whenever we’re at the Co-Op — that’s how devious the man is.
The really freaky thing is I don’t even particularly like how pork rinds taste. Like all the people with self-imposed diet and lifestyle problems, I just cannae help it. My brain says, Eat fresh food; but my stomach says, Crisps and soda and pork rinds, please.
In eating
Comments
Pork rinds are low carb. It is okay for people to eat if they are on the more stringent levels of Atkins.
Genius Junk Foods.
“A 1-ounce serving contains zero carbohydrates, 17 grams (g) of protein, and 9 g fat. That’s nine times the protein and less fat than you’ll find in a serving of carb-packed potato chips. Even better, 43 percent of a pork rind’s fat is unsaturated, and most of that is oleic acid — the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that’s considered harmless, because it doesn’t raise cholesterol levels.”
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