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Split Pea Soup w/ Pork Cracklings

128 oz Batch Size
128 Portion per Batch
Quantity
(A)
Unit Ingredients
128 oz pork stock
16 oz Onions caramelized
4 oz thyme
4 oz oregano
4 oz parsley stems
4 oz black pepper
8 oz garlic crushed
32 oz split peas dried
 1/8 oz Salt
 1/8 oz Pepper
32 oz cream
3 oz hot sauce
1 oz cayenne pepper

Sweat onions in a stock pot. Add split peas, bouquet garnie and Pork stock and simmer until peas are fully cooked and broken down (the soup should look green at this point). Remove bouquet garnie and puree with an immersion blender to smooth out any solids. Serve garnished with pork cracklings (recipe follows).

Pork Cracklings

Pork Skins reserved from stock

½ cup Salt

½ cup Black pepper

1 cup Fennel Seeds toasted

Corn Starch

 

Grind the Fennel Seeds, Salt, and Black Pepper together to create a fine powder. Lay Skins out to dry on a wire rack with a sheet pan underneath. Once dry sprinkle with seasonings and let dry out and cure. Cut into strips and toss in corn starch before frying at 350 degrees until golden brown. Season to taste with salt after frying, and serve.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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