Crudite with Chips n Dip

Pork Foodservice
Crudite with Chips n Dip


pork rind (As needed)
garlic powder (As needed)
onion powder (As needed)
salt (As needed)
2 pork ribs (slabs, 80% fat/20% lean)
1/4 cup onions
2 tablespoons garlic
salt (To taste)
pepper (To taste)
crushed red pepper (To taste)
water (To cover)
nettles (As needed)
pork stock (As needed)
garlic (To taste)
parmesan cheese (To taste)
lemon juice (To taste)
lime juice (To taste)
olive oil (To taste)
fines herbes (To taste)


11. For the Chicharróns: Using the skin at the shoulder, cryovac the skin and boil for 4 hours and let cool. When cool enough to handle julienne and dry on a cookie sheet in 250°F oven. Fry at 400°F until skin puffs and dust with equal amounts garlic powder, onion powder and salt
22. For the pig butter: Render pork in water until it falls apart. Add onion, garlic and seasonsings until caremlized. Puree to desired consistency
33. For the Nettle Goddess: Braise nettles in pork stock until tender. Puree with garlic, Parmesan, lemon and lime juice, olive oil and finish with herbs
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