The Morning Menu

Recipe for April 17: Savory Bacon Beignet

3-4 pounds of pork butt
1/2 of a pound of bacon

2 cups of pecorino cheese (can substitute parmesan)

8 garlic cloves, rough chopped

1 cup of chopped parsley

3 tablespoons of sherry vinegar



Pinch of red pepper flakes

Powdered sugar


1 bag of your favorite pork rinds

Oil for frying

1 box of beignet mix

1 egg beaten (optional)


Make beignet mix according to directions and set aside. Heat oven to 250 degrees, season pork with salt, pepper and 4 garlic cloves. Roast pork covered until internal temperatures reached 195 degrees. Shred pork and add pecorino cheese, parsley, remaining garlic cloves, sherry vinegar, red pepper flakes and salt and pepper to taste.


Cook bacon until crispy and then crumble and fold into pork mixture. Let mixture cool. Roll out and cut beignet dough into 2 inch squares. Place 1 tablespoon of bacon filling in the center of the dough and fold over. Make sure all sides are secured. Water can be used to seal the sides or 1 egg beaten.


Heat oil to 350 degrees and fry beignets until they are puffed and golden brown. Crumble porkrinds up into a dust and season beignets with dust after they come out of the fryer. Combine equal parts cayenne pepper and powdered sugar.  Finish beignets with a generous sprinkle of powdered sugar and cayenne pepper mixture.



For more information about Celebrity Tip off, click here. For information about Fork and Cork, click here.


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