Crunchy Tofu and Ginger Pork Puffs with Fermented Chili & Salted Black Plum Sauce

PORK FOODSERVICE
24Ingredients
75Minutes

Ingredients

US|METRIC
  • 1/2 pound red chiles (long, substitute red Fresno or jalapenos)
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 2 teaspoons fish sauce
  • 1/2 cup water
  • 1 tablespoon rice vinegar
  • 1/2 cup plum sauce (Lee Kum Kee brand is ideal)
  • 1/4 cup plums (2 oz./5-6pc Chinese black preserved, *Chan Pie Mui)
  • 1 tablespoon water
  • 1 tablespoon ginger (minced)
  • 2 teaspoons mushroom soy sauce (dark)
  • 2 teaspoons sesame seed (toasted)
  • 2 tablespoons fish sauce
  • 1 tablespoon ginger (minced)
  • 3 ounces water (use from hydrating shiitake mushrooms)
  • 2 teaspoons baking powder
  • 2 tablespoons tapioca starch
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon white peppercorns (coarsely ground)
  • 12 ounces pork leg (10-15% fat, ground coarsely)
  • 10 grams dried wood ear (fungus, about 1/4 cup, soaked, drained, trimmed, cut fine 1/8 inch strips, 35 gm)
  • 10 grams dried shiitake mushrooms (about 6-8 caps, soaked, drained, trimmed, cut 1/4 inch dice)
  • 1/4 cup green onions (finely chopped)
  • 25 pieces tofu (fried, cut in half and folded inside out, you will yield 50 pockets)
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    Directions

    1. 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. 2. Transfer to a small sauce pan, bring to a boil and cook for one minute.
    3. 3. Transfer to a blender with vinegar and puree until very smooth, adding water as needed. Strain and store in squeeze bottle.
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