Recipes

Photography by Eva Kolenko

Pork Rinds with Kimchi Butter Sauce

1 head napa cabbage

1 daikon radish, thinly sliced

1 black radish, thinly sliced

1 carrot, peeled and julienned

1 bunch scallions, sliced

2 tablespoons gochugaru (Korean chili powder)

6 white anchovies

Kosher salt, to taste

Pork rinds, store-bought

Quarter cabbage lengthwise, remove the core and cut the quarters into 2-inch chunks. Put the cabbage in a large bowl and cover with heavily salted, cold water (it should taste like the sea) and weigh in down with a plate. Cover and let sit overnight in a cool, dark place.

Drain and rinse the cabbage with cold water. Drain for about 20 minutes.

Combine radishes, carrot and scallions in a large bowl. Add gochugaru, anchovies and cabbage and mix well. Fill glass jars with mixture, cover with a thin towel or cheesecloth and ferment 5 to 10 days to desired funkiness. Cover and refrigerate until ready to use.

Measure ½ cup kimchi in a blender with and ½ pound butter, and blend until smooth, removing any large pieces.

Melt kimchi butter and drizzle desired amount over pork rinds.

SHARE THIS RECIPE

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!