pig skin ragu

Pork skins are boiled until soft, chilled, then minced. A ragu is made using onion, carrot, celery and garlic. 

White wine and tomatoes are added then the cooked pork skin. This is left to cook for a couple of hours.

Pork skins are boiled until soft. All fat is removed then the skins are dehydrated until hard and crisp. 

Each skin piece is then deep fried to order where it puffs up like a cracker. 

Ragu is topped with parmesan cheese before the cracker is placed on top.

allergens: celery, dairy [r], sulphites