Pork rinds with chile and lime at CBD Provisions, Dallas, Texas
Chef Michael Sindoni puts his gourmet spin on this down-home bar snack at his farm-to-fork eatery next to Dallas' Joule Hotel. First, he boils the pork skin for about an hour. Once done, they're chilled on a sheet tray. The skin is then scraped of fat, diced and dehydrated and deep-fried to order, then topped with dehydrated lime zest, a mix of lime juice and salt that's been premixed into a paste and then dried. Then the rinds are finished with a sprinkle of spicy Aleppo pepper.