Ingredient Innovation: Pork Panko
May 14, 2018
by Donna Berry
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Bacon’s Heir LLC, Atlanta, introduced Pork Panko at the 2018 Natural Products Expo West, held in Anaheim, California. Currently sold as a consumer retail product, the concept presents meat and poultry processors and culinary professionals with a new option for gluten-free breading.
Pork Panko is simply ground fried pork skins with some added salt. This grain-free alternative to breadcrumbs contains zero carbohydrates per 0.5-oz. serving. It’s a crunchy, flavorful way to boost the protein content of meat and poultry, as a serving contains 9 grams of protein (and 5 grams of fat). With no moisture-absorbing carbohydrate content, the crumbs stay crunchy. They readily blend with seasonings and dried vegetables to add additional flavor and texture. Such creative breadings are another option to explore when trying to differentiate and attract shoppers.
Photo Source: Somma Foods
Real panko is made from a special kind of crust-less white bread, which is baked by passing an electric current through the dough to generate heat from the inside out. The resulting crumbs come in varied course sizes and have an airier texture compared to traditional breadcrumbs.
Pork Panko has a comparable airy texture as a result of being fried. It can be used in a similar manner to traditional panko, where the meat is coated with oil, water or an egg wash, then rolled in the crumbs. This is followed by baking or deep frying until golden brown. The result is a breaded meat that is not quite as heavy as product coated with regular breadcrumbs. The unique airy texture allows for a crispier finish without absorbing too much oil or grease during frying.