Crudite With Chips N Dip

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   1. For the Chicharrons: 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 250u00b0F oven. Fry at 400u00b0F until skin puffs and dust with equal amounts garlic powder, onion powder and salt

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   2. For the pig butter: Render pork in water until it falls apart. Add onion, garlic and seasonsings until caremlized. Puree to desired consistency

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   3. 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

* Per serving · 4 servings · Values may vary.

No additional tips available.