How The Rieger in Kansas City served it up!
I've been inspired by local cuisine and ingredients in all of my travels. However, you've probably seen some additions to our regular menu recently based on the kindness tour.
Keith and I searched for the best ribs on Wednesday. And when I researched some soups, I found this gem. It comes from The Rieger in Kansas City, which unfortunately shut their doors at the end of October.
serves 8
2 qt. Pork stock
1 cup Roasted garlic (about 15 whole heads), smashed with a fork
Kosher salt and Freshly ground black pepper to taste
1 cup Braised Pork shoulder, shredded
1/2 cup Sherry vinegar
1/2 Tbsp. Angostura bitters
8 Chicharrones or Pork Rinds
8 oz. Gruyere grated
2 Tbsp. Parsley chopped
Preheat oven to 400º F.
Bring the pork stock to a boil in a medium-sized, heavy-bottomed stock pot over high heat. Reduce heat to medium and add the roasted garlic. Whisk thoroughly to incorporate, then season to taste with salt and pepper. Add braised pork, the vinegar, and the bitters, and whisk again to break up and mix in the pork. Let simmer for 10 minutes to allow the flavors to mingle, then taste again and adjust seasoning as needed.
To finish, pour soup into eight soup bowls, on a sheet pan, or baking sheet. Break up one Chicharron into each bowl, top with the Gruyere, and place the sheet pan into the oven. Cook for 5 minutes or so until the cheese is bubbly and starting to brown.
Remove from oven, top with parsley, and serve.