Pork Chicharron 'Pizza'

Prep: 6 hours

Total: 10 hours

Ingredients

for the chicharron:

10 pounds pork skin

kosher salt, to taste

vegetable oil, for frying

freeze-dried tomato powder, to taste

for the ricotta:

12 1/2 grams water

2 grams lactic acid

900 grams whole milk

125 grams heavy cream

kosher salt, to taste

for the basil seeds:

¼ cup basil seeds

basil leaves, for garnish

Directions

1. Make the chicharron: Skin side-down, carefully remove the fat to aid with rendering. Set aside. Add the pork skins to a large soup kettle/stock pot and completely submerge with water. Add kosher salt, to taste, and boil for approximately three hours. Remove from heat and add ice to the water to aid in cooling. Take care to remove the skins from the pot and lay them flat on a sheet tray lined with parchment paper. Allow them to cool in the refrigerator. Once fully cooled, place the skins on a cutting board and scrape off the rest of the fat, taking care not to cut in to the skin. Place on a rack with parchment paper. Dehydrate over night at 165°F full fan until completely dry.

2. In a large Dutch oven, heat 2-inches of vegetable oil to 380°F|193°C. Fry the pork skins until golden brown and crispy. While hot, season with kosher salt. Portion and dust with tomato powder.

3. Make the ricotta: Hydrate the lactic acid with water. In a medium saucepan, add the milk and hydrated lactic acid and whisk together. Bring the mixture to 179°F|80°C, whisking frequently. Once curdled, allow the mixture to steep for 30 minutes. Place a 9-by-13-inch pan over a paper towel-lined cookie sheet. Carefully pour the cheese into the pan.Place the cheese in the refrigerator and allow to fully strain (about 30 minutes). Place cheese in a bowl and whisk in cream to blend. Season to taste with kosher salt.

4. Make the basil seeds: Combine the basil seeds with ¾ cup water and stir frequently, allowing the basil seeds to hydrate.

5. To assemble and serve: Dot the chicharrones with the ricotta and basil seeds. Top with basil leaves.