Peter Pioppo

Damon Wise
43 E 19th St
New York, NY 10003
(212) 780 0880

Biography & Interview

Chef Damon Wise
Craft | New York

Cured Pork and Wisconsin Cheddar Sandwich with Fried Pork Rinds
Chef Damon Wise of Craft—New York, NY
Adapted by

Yields: 18


    Cured Pork
  • 11 pounds pork butt
  • Salt
  • Brown sugar
  • Curing spices (star anise, bay leaves, smoked chile powder, juniper, etc)

    Smoked Egg Mayo:
  • Eggs
  • Olive oil
  • Salt and pepper

    Pork Rinds:
  • 2 pounds pork rinds
  • Salt

    To Assemble and Serve:
  • Pumpernickel rolls
  • Cherry pepper relish
  • Widmer's Wisconsin 6-year Cheddar
  • Romaine lettuce leaves

For the Cured Pork:

Rub pork butt with a salt and brown sugar cure (2 parts salt, 1 part sugar, and a few curing spices) and let cure overnight. The next day, preheat oven to 275ºF and roast for approximately 4 hours, or until meat is tender, and literally falling off the bone.

For the Smoked Egg Mayo:
Boil the eggs for 6 minutes. Cool and peel, then lay in a smoker for 6 more minutes. Place eggs in a blender and slowly drizzle in olive oil to emulsify. Adjust seasoning, as needed.

For the Pork Rinds:
Cut pork rinds into 1-inch squares and boil in salted water for 30 minutes. Preheat the oven to 350ºF, spread the rinds on sheet pans, and bake for about 3 hours until rinds are dried out. Deep fry the rinds in a fryer until they puff.

To Assemble and Serve:
Spread one half of a pumpernickel roll with Smoked Egg Mayo and cherry pepper relish. Add pork meat to the other half of the roll and top with some slabs of cheddar and lettuce leaves. Serve with fried pork rinds.


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   Published: August 2007