Crudite with Chips n Dip


  • As needed crudite of mixed vegetables


  • As needed pork rinds
  • As needed garlic powder
  • As needed onion powder
  • As needed salt

Pig Butter

  • 2 slabs pork ribs 80% fat/20% lean
  • 1/4 cup onion
  • 2 TBL garlic
  • To taste salt
  • To taste pepper
  • To taste crushed red pepper
  • To cover water

Nettle goddess

  • As needed nettles
  • As needed pork stock
  • To taste garlic
  • To taste Parmesan cheese
  • To taste lemon juice
  • To taste lime juice
  • To taste olive oil
  • To taste fine herbs


  1. 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 
  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. 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 

Recipe Credit: Team Jennings

To serve: Plate chicharróns with pig butter, nettle goddess and crudite