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

PORK FOODSERVICE

24Ingredients

75Minutes

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

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Ingredients

US|METRIC

50 SERVINGS

1/2 lb. red chiles (long, substitute red Fresno or jalapenos)

2 cloves garlic

1/2 tsp. salt

2 tsp. fish sauce

1/2 cup water

1 Tbsp. 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 Tbsp. water

1 Tbsp. ginger (minced)

2 tsp. mushroom soy sauce (dark)

2 tsp. sesame seed (toasted)

2 Tbsp. fish sauce

1 Tbsp. ginger (minced)

3 oz. water (use from hydrating shiitake mushrooms)

2 tsp. baking powder

2 Tbsp. tapioca starch

1 Tbsp. granulated sugar

1/4 tsp. white peppercorns (coarsely ground)

12 oz. 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. 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.

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