Pork
Puffs
sansho / teriyaki / sesame
#Story
Time
So when we first made this tasty wee snack, Cam, like always, gave me a brief description of what we had in mind. Now being the creative hunk a’ junk that he is I’ve always trusted his ideas! Well, when I say always, I mean mostly. Don’t get me wrong, he always creates something super tasty but sometimes what he describes just sounds a bit strange or outright gash!
This dish he referred to as ‘Scratchings’ and never said much else. All I could imagine was some geezer down the pub mauling through a packet of those rank crispy pork skins with the hair still sticking out to tickle your tonsils with. You know which ones I mean right? Now I’m all for some sexy pork crackling with a roast but thats not what we’re talking about here!
I bet some of you are shaking your head in disagreement and love the stuff too - mingers!
Anyway, this one is far from what I expected. Of course Cam just looked over at me with that cheeky sexy grin, “Don’t I always tell you to trust me?” And that he does!
Jade x
…Posh Pork
Junk’s Jam:
Serves 2 - 4
Hey!
These babies are the perfectly lightest tasty little snack that goes down well in every setting. The silky sauce tastes utterly divine and pairs magnificently with the puffs. Yup, we said it, magnificently - we’re that confident! Even this little piggy that went, “wee wee wee wee wee wee wee” all the way home, would agree with us!
Equipment…
>Deep Fat Fryer (optional)
>Fine Sieve
The Recipe
Stage #1
>The Prep
Pork Skin
500g Pork Skin
15g Table Salt
Table Salt
Sancho Pepper
Vegetable Oil
Greaseproof Paper
Place the Pork Skin into a deep pan and cover with water and add the Salt. Cook for 1-2 hours until the skin is soft and easily pierce-able.
Remove from the water and let it cool. Using a sharp knife remove as much fat as you can.
Place onto some Greaseproof Paper and place into the oven on the lowest possible setting. About 50-70ºc will do the trick. Cook overnight until crispy to the touch.
Teriyaki Mayo
150g Soy Sauce
75g Brown Sugar
50g Honey
50g Mirin
30g Rice Wine Vinegar
20g Sesame Oil
30g Ginger
30g Garlic
2 Red Chilli’s
Vegetable Oil
Mayonnaise
Black Sesame Seeds
Remove the seeds from the Chilli’s and mince alongside the Ginger & Garlic.
Sweat down the veg on a medium heat in a splash of Veg Oil.
Add the rest of the ingredients to the pot and cook out for a further 5-10 mins or until sticky! Leave to cool.
Once cool, pass the sauce through a Fine Sieve and mix with the Mayonnaise until silky smooth.
Sprinkle with Black Sesame.
Stage #2
>Cook it baby!
Fill a pan half full with Oil and heat up or alternatively preheat a deep fat fryer to 190ºc.
Break the pork skin into thumb sized pieces. Working very carefully (hot oil hurts like a mutha’ fucker), using some tongs lower the dried pork skin into the Oil and cook until it triples in size. Take out and drain on Kitchen Paper. Don’t overload your pan or fryer!
Season with Salt and Sancho Pepper to taste.