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.
Chef Andrew Manning