Pork Rind Poutine

Ingredients

• 1 Bag Southern Recipe Small Batch pork rinds

• 1 1/2 cups Cheese curds, white cheddar (or mozzarella, chunks)

• 1 Green onion, chopped

Poutine Gravy:

• 3 Tbsp. Cornstarch

• 2 Tbsp. Water

• 6 Tbsp. Butter, unsalted

• 1/4 cup Flour, all purpose, unbleached

• 20 oz. Beef broth

• 10 oz. Chicken broth

• Salt and pepper, to taste

Directions

1. In a small bowl, dissolve cornstarch in water. Set aside.

2. In a large saucepan, melt butter. Add flour and cook 5 minutes, stirring, until golden brown.

3. Add beef broth and chicken broth. Bring to a boil, whisking. Stir in half the cornstarch mixture and simmer 1 minute. Add more cornstarch mixture if a thicker gravy is preferred. Season with salt and pepper. Keep warm.

4. Place pork rinds in a large bowl. Add a ladle of hot gravy and toss with tongs. Add more gravy as needed to coat.

5. Add cheese curds and toss with pork rinds and gravy.

6. Top with green onion and freshly ground pepper. Serve immediately.