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Restaurants›Willie Sue's. Sumter,S.C.›Pimento Cheese And Pork Rinds Recipe

Pimento Cheese And Pork Rinds Recipe

Name: Willie Sue's. Sumter,S.C.s Pimento Cheese And Pork Rinds Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 3 cups sharp cheddar cheese, shredded; 1 cups whole milk; 0.5 cups mayonnaise; 4 oz cream cheese, softened; 0.75 cups roasted pimentos, drained and chopped; 0.5 cups sharp white or yellow american cheese, shredded (optional for extra creaminess); 1 tbs Creole or Dijon mustard; 0.5 tsp hot sauce; 0.5 tsp Worcestershire sauce; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs unsalted butter; 2 tbs fresh chives, thinly sliced (for garnish); 1 lb pork skin with some fat attached (pork belly skin or fresh pork rind); 6 cups canola or peanut oil (for frying); 1 tsp kosher salt (for seasoning); 1 tsp optional: Cajun seasoning or smoked paprika (for dusting)

Inspired by Willie Sue's. Sumter,S.C.

Time1h 5m

Serves4

A combination of two Southern staples. A homemade creamy warm pimento cheese dip served with freshly fried pork skins.

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Ingredients

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Pimento Cheese Dip

3 cups sharp cheddar cheese, shredded

1 cups whole milk

1/2 cups Mayonnaise

4 oz cream cheese, softened

3/4 cups roasted pimentos, drained and chopped

1/2 cups sharp white or yellow american cheese, shredded (optional for extra creaminess)

1 tbs Creole or Dijon mustard

1/2 tsp Hot sauce

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Unsalted butter

2 tbs fresh chives, thinly sliced (for garnish)

Fried Pork Rinds (Fresh Pork Skins)

1 lb pork skin with some fat attached (pork belly skin or fresh pork rind)

6 cups canola or peanut oil (for frying)

1 tsp kosher salt (for seasoning)

1 tsp optional: Cajun seasoning or smoked paprika (for dusting)

Method

Pimento Cheese Dip

Prepare cheeses and aromatics

Shred the sharp cheddar and (if using) American cheese. Soften the cream cheese at room temperature for 20–30 minutes before starting. Drain and finely chop the roasted pimentos. Thinly slice the chives and set aside for garnish.

Make base in saucepan

In a medium heavy-bottomed saucepan set over low heat, melt 1 tablespoon unsalted butter. Add the mayonnaise and softened cream cheese to the pan and stir with a silicone spatula until the cream cheese is fully incorporated and smooth, about 2–3 minutes.

Add milk and seasonings

Slowly whisk in 1 cup whole milk, then add Creole or Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Continue stirring over low heat until the mixture is warm and homogenous, about 2 minutes. Do not allow to boil.

Melt in cheeses

Reduce heat to the lowest setting. Gradually add the shredded cheddar (and American cheese if using) in small handfuls, stirring constantly until each addition is melted and the dip is smooth and creamy. This should take 4–6 minutes total. If the mixture becomes too thick, add up to 2 additional tablespoons of milk, 1 tablespoon at a time, to loosen it.

Fold in pimentos and finish

Fold in the chopped roasted pimentos, taste and adjust seasoning with additional salt, pepper or hot sauce as desired. Keep the dip warm on the lowest stove setting or transfer to a small oven-safe dish and hold at 200°F (95°C) for serving. Sprinkle sliced chives over the top just before serving.

Fried Pork Rinds (Fresh Pork Skins)

Prepare skins

Pat the pork skin pieces dry with paper towels. If the skin is one large piece, score the fat side lightly into 1–1½ inch squares to help render and puff. Cut into 1½–2 inch pieces if not already portioned. Ensure pieces are as dry as possible to avoid oil spatter.

Render/boil step (optional but yields better puff)

Place pork skin pieces in a medium pot and cover with cold water. Add 1 teaspoon kosher salt. Bring to a simmer over medium heat and cook for 20–30 minutes to tenderize and remove excess proteins. Drain and pat completely dry. For best results, chill the drained skins uncovered in the refrigerator for 1–2 hours or freeze for 30 minutes to encourage puffing (this step is optional if you plan to fry directly).

Heat oil

In a heavy Dutch oven or deep pot, pour enough oil to give 2–3 inches depth (about 4–6 cups depending on vessel). Attach a thermometer and heat oil to 375°F (190°C). Use medium-high heat and monitor carefully.

Fry pork skins

Working in small batches (do not overcrowd), carefully lower dried pork skin pieces into the hot oil using tongs or a spider. They should sizzle vigorously and puff within 20–60 seconds. Fry until fully puffed and golden, about 30–90 seconds depending on thickness. Remove with a spider and transfer to a wire rack set over a baking sheet or paper towels to drain.

Season and serve

While still hot, sprinkle the pork rinds with kosher salt and optional Cajun seasoning or smoked paprika. Let cool for a minute or two to crisp further. Serve warm alongside the pimento cheese dip.