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Pork Belly Profiterole with Szechuan Salted Caramel
PORK FOODSERVICE11Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. pork belly (slab)
- 6 cups lard (at room temperature)
- 1/2 cup water
- 1/2 cup butter
- 1 pinch salt
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup sugar
- 6 Tbsp. salted butter (cut into 6 pieces)
- 1/2 cup heavy cream
- 1 tsp. salt
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Directions
- 1. Preheat oven to 425°F.
- 2. In a small saucepan combine the water, butter and salt. Bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.
- 3. Transfer the mixture to a mixing bowl and let it cool 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.
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