applewood chips, soaked
2 pounds chicken skins
1 cup aged red wine vinegar
1 tablespoon sugar
2 teaspoons salt
½ red onion, julienned
4 farm fresh eggs
1 quart cooked hominy, reserved warm
2 cups milk, plus more as needed
1 tablespoon minced fines herbs
2 tablespoons butter, softened
1 quart shaved Brussels sprouts
1 cup loosely packed parsley leaves
1 tablespoon minced chives
Arbequina olive oil
Hot pepper-infused vinegar
For the Fried Chicken Skins:
Prepare a smoker with applewood chips and heat to 200°F. Lay skins flat on a parchment-lined sheet pan. Smoke skins 1 hour, until skins are rendered but still pliable. In a cast iron skillet, heat lard to 350°F. Fry skins until very crisp and puffed. Drain on paper towels and sprinkle with kosher salt.
For the Pickled Onions:
In a saucepot, gently heat vinegar; add sugar and salt and stir to dissolve. Cool to room temperature. In a vacuum bag, combine ½ cup pickling liquid with red onion and compress.
For the Eggs:
Heat the bath of an immersion circulator to 60°C. Hold eggs in circulator at least 30 minutes.
For the Porridge:
Through a meat grinder fitted with a large die, grind hominy. In a small saucepot, combine hominy and milk and whisk together over medium heat. Consistency should be like loose oatmeal, add additional milk as needed. When porridge is hot, add butter and herbs and season with lemon juice, salt, and pepper. Reserve warm.
To Assemble and Serve:
In a bowl, toss together Brussels sprouts, parsley, chives, and pickled onions. Season liberally with hot pepper vinegar and arbequina olive oil. Spoon 4 ounces Hominy Porridge onto a ripping hot 6-inch cast iron skillet. Remove an Egg from immersion circulator and crack into a small dish. Carefully separate yolk from white, discard egg white. Place egg yolk directly on top of Hominy Porridge. Scatter 4 ounces of Brussels sprout salad around egg yolk and top with a small handful of broken Fried Chicken Skin pieces. Drizzle with more hot pepper vinegar and a generous cracking of black pepper.