Directions

1. 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. 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