Crunchy Tofu and Ginger Pork Puffs with Fermented Chili & Salted Black Plum SaucePORK FOODSERVICE
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- 1. Combine chilies, garlic, salt and fish sauce in food processor–chop roughly. Transfer to container, stir in water, cover loosely and ferment at room temperature for 2-3 days – you should see some action in there.
- 2. Transfer to a small sauce pan, bring to a boil and cook for one minute.
- 3. Transfer to a blender with vinegar and puree until very smooth, adding water as needed. Strain and store in squeeze bottle.