Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.)
for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.
Ingredients
- 8 eggs
- 1 lb raw ground pork (Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
- 5 oz pork rinds (pre-ground)
- 1/4 cup grass-fed ghee (or butter)
- 1 tsp sea salt
Instructions
Start the oven.
- Preheat the oven to 375 degrees.
Make the batter.
- Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
- With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
- Melt the ghee on your stovetop.
- In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
- Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
- With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
- In a blender or food processor, crush the pork rinds to a fine powder.
- Fold the pork rind powder and sea salt (ASHLEYRfor 15% off) into the batter.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Bake the loaf.
- Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
- Note: You’ll know it’s done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it’s not done.
- Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.
Prepare and serve.
- Slice the loaf into 1-inch thick slices, or whatever size you prefer.
- Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.
- Store in the fridge in an airtight container for up to 5 days. Enjoy!
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