I dreamed this sauce up late one Saturday evening once I was pondering of recent rooster wing recipes, and it’s nice with rooster wings, however equally fantastic with pork stomach. The sauce from my Korean Crispy Chicken Wings which was the primary on this air fryer sequence can be fantastic with these crispy stomach pork bites as effectively. That recipe is accessible on ieFood together with the entire recipes in my air fryer sequence.
On first look, this may appear to be an advanced dish, however it actually is sort of easy. You do have to dry out the pork stomach a little bit in a single day within the fridge and make a darkish caramel syrup, however you do each prematurely after which cooking the pork and making the sauce could be very simple. The crackling is the star of this dish so be sure to get pork stomach with the pores and skin nonetheless on. You’ll possible should go to your native butcher for this because the supermarkets typically solely inventory skinless pork stomach. Ask your butcher to chop the pork stomach into strips about two centimetres thick.
The darkish caramel syrup that you just want for this recipe is itself simple to make. Merely put 200g of caster sugar and 60ml of water right into a small saucepan. Place the pan over a medium warmth and stir the sugar with a metallic spoon till it has all melted. When the sugar has melted, cease stirring and let the syrup cook dinner with out disturbing it. Fill your sink with chilly water to a depth that may come about two thirds up the perimeters of the pan you’re utilizing for the syrup. After about seven or eight minutes, the syrup will probably be effervescent and simmering vigorously, however will nonetheless be clear in color.Â
Go away the syrup on the warmth till it turns darkish brown. When the bubbles on the floor of the syrup are very orange and the syrup is near the color of black espresso, take the pan off the warmth and put the pot into the sink of chilly water to cease it cooking. When the syrup has cooled a little bit, add 125 ml of chilly water to the pan and return it to the warmth.Â
Stir over the warmth till the caramel has utterly dissolved into the water. Take away from the warmth and as soon as it has cooled for about twenty minutes, pour it right into a heatproof jar. The syrup shops effectively so I often make a batch of it after which simply hold it in my kitchen cabinet. It’s nice to have at hand for making Vietnamese different Asian impressed meals. It’s fairly darkish and has a barely bitter style, which is gorgeous in savoury dishes.
Crispy pork stomach bites with miso caramel and chilli sauce
Crispy pork with a spicy, sticky sauce
Preparation Time
 4 hours 0 minutes
Whole Time
 4 hours 40 minutes
Elements
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500g stomach pork with the pores and skin on
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1 tsp high quality sea salt
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Black pepper
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1 tsp baking powder
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1 tsp cornflour or potato starch
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For the sauce:Â
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60g butter
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40g recent ginger root
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1 massive pink chilli
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3 tsp miso paste
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3 tbsp darkish caramel syrup
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2 limes
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To serve:
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Some toasted sesame seeds
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1 pink chilli, thinly sliced
Technique
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The evening earlier than you propose to cook dinner this dish place your stomach pork strips on a plate or in a tray. Dry them off first with some kitchen towel after which sprinkle over the salt, rubbing it into the pores and skin. Grind some black pepper over the pork after which pop it into the fridge for not less than twelve hours, although you’ll be able to depart it there for up twenty-four hours if you want. This can assist to dry out the pork and provides you a stunning crisp crackling.
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If you end up able to cook dinner the pork, use some kitchen towel to take away any liquid from the meaty a part of the slices, the pores and skin will probably be very dry by now. Prepare them on a board or tray. Mix the cornflour and baking soda in a small bowl after which use a sieve to sprinkle it over the pork stomach, a little bit at a time. Flip the pork stomach over as you go to be sure to give all of it an excellent coating. Place the pork stomach on the cabinets or within the basket of your air fryer, pores and skin facet up, and cook dinner it for twenty minutes at 140°C Then enhance the warmth to 200°C and cook dinner the pork for one more fifteen minutes. Now verify to ensure the crackling is good and crispy. If it’s not fairly there but, give it one other 5 minutes till it’s golden and crisp.
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Whereas the pork is cooking, make the sauce. Peel and grate the ginger. Wash and take away the seeds and pith from the pink chilli and finely chop it. Soften the butter in a pan over a excessive warmth till it begins to bubble and foam. Cut back the warmth to medium and add the grated ginger. Cook dinner that, stirring it on a regular basis for a minute or two and add the chopped chilli. Cook dinner for one more two minutes. Add the miso paste and stir that in till it’s mixed. Now add the caramel syrup after which lastly, the juice of two limes. Stir and cook dinner till every part is effectively mixed, and the sauce goes a little bit thick and syrupy.
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Take away the cooked pork slices from the air fryer. Reduce them into chunk sized items and pop them into a big bowl. Pour over the sauce and toss the pork stomach bites till they’re all evenly coated in sauce. Serve on a heat plate, scattered with some toasted sesame seeds and a few thinly sliced recent pink chilli.
