Add all the pork rinds that fit inside your food processor, and blitz them until they look like panko (large, fluffy crumbs). If you want finer crumbs (similar to traditional style breadcrumbs) pulse a few more times to make the crumbs finer.
Blender instructions:
Fill the blender jar just 1/3 of the way with pork rinds. Pulse until you get the desired crumb texture. Transfer the blended pork panko to a separate container before proceeding with a new batch of pork rinds.
Rolling pin and freezer bag method:
Fill a sturdy ziploc bag or freezer bag with the pork rinds, and roll out the air from the bag as you close it. Using a rolling pin (or a wine bottle) tap all over the pork rinds to break them down into smaller pieces first, and then start rolling until you get panko crumbs. This method won't make the crumbs as fine as in the food processor/blender.
Notes
Get plain salted pork rinds (without extra flavorings) for this recipe. You'll be able to customize the flavor by adding spices and herbs to your liking.If you blender or food processor is leaving a lot of larger pork rind pieces behind, you can try to process just the larger pieces (after transferring the panko crumbs to a different container) or use the rolling pin method to finish them up.Pork panko can substitute regular Japanese panko or traditional breadcrumbs 1:1 for breading uses (coating the outside of foods before frying or baking). It can't substitute breadcrumbs in recipes that need it for moisture or as a binder (like meatballs, meatloaf, crab cakes or stuffing). If you need a keto breadcrumb replacement for this type of recipe, please check out my almond and gelatin breadcrumbs for moist meatballs recipe.Store the homemade pork panko in an airtight container, there's no need to refrigerate. Follow the best-by date of the pork rinds package.