These little bites—braised pork shoulder, deep-fried, then dredged in powdered sugar—are like candy. Seriously. As Josh Wolkon, owner of Vesta Dipping Grill, Steuben’s, and the truck, says, “We wanted something signature to serve off the truck that met the ‘street food’ criteria”—hand-held, simple, etc.
Even so, chef Brandon Biederman came up with nibbles almost by accident. While experimenting with a new braise, he cooked pork four or five ways but something was missing: “So being me, I threw them in the fryer, asked a sous [chef] to grab some powdered sugar, and ‘pig crack’ was made.”