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

1. 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 250u0b0F oven. Fry at 400u0b0F until skin puffs and dust with equal amounts garlic powder, onion powder and salt
2. 2. For the pig butter: Render pork in water until it falls apart. Add onion, garlic and seasonsings until caremlized. Puree to desired consistency
3. 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

pork rind, garlic, onion, salt, pork, onions, garlic, salt, pepper, red pepper, water, nettles, pork, garlic, parmesan cheese, lemon juice, lime juice, olive oil, fines herbes

Taken from www.yummly.com/recipe/Crudite-with-Chips-n-Dip-2255104 (may not work)