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--- Deep-Fried Candied Pork Fat (just when you thought you'd seen it all)
Sweet Zombie Jesus! wrote: > just when you thought it could it couldn't possibly get any > worse... > > Deep-Fried Candied Pork Fat - New Orleans Recipe > > > Ingredients: > 3-4 Lbs Pork Fat Skin On (unsalted) cut into 1-inch cubes **SNIP** This really doesn't surprise me. I saw caramel-coated jalapeno pork-rinds for sale in Houston. This looks like an upscale version of the same thing.
The Mongolian Death Worm wrote: > Sweet Zombie Jesus! wrote: > > just when you thought it could it couldn't possibly get any > > worse... > > > > Deep-Fried Candied Pork Fat - New Orleans Recipe > > > > > > Ingredients: > > 3-4 Lbs Pork Fat Skin On (unsalted) cut into 1-inch cubes > > **SNIP** > > This really doesn't surprise me. I saw caramel-coated jalapeno > pork-rinds for sale in Houston. This looks like an upscale version of > the same thing. I grew up in an English household and whenever we had country ham my mother would make something called 'cracklings' from the leftover skin and fat. It sounds really gross but it's a traditional English breakfast food. Anyway she would take pieces of ham skin with fat still attached, roll them in sweet batter and fry them. We would have them with tea scones.
How about batter dipped deep fried twinkies? ;-)> "Sweet Zombie Jesus!" news:1119530731.409999.321600@z14g2000cwz.googlegroups.com... > just when you thought it could it couldn't possibly get any > worse... > > Deep-Fried Candied Pork Fat - New Orleans Recipe > > > Ingredients: > 3-4 Lbs Pork Fat Skin On (unsalted) cut into 1-inch cubes > Juice of 1 Lime > 4 Cups Condensed Milk* > 1/8-1/4 Tsp Ground Cloves > 4 Tbsp Coconut Milk > 2 Tbsp. Sweet Rice Wine Vinegar > 2 Tbsp. Soft Butter > 1 Cup Flour > 1 Tsp. Baking Powder > 1/2 Tsp. Slap yo Momma Cajun Seasoning (dry salty hot powder) > 1 Tsp. Asses of Fire or Tabasco Sauce (sweet hot sauce wet) > 1/2 Tsp. Vanilla > 4 Cups new Lard for frying (make sure it's new) > 2 Cup Confectioners Sugar (not regular) > 3 Tbsp Shredded Coconut (optional) > 1 Tsp Ground Cardamom - available at most Asian food stores > (optional) > Fresh Mint leaves for garnish > 1 Pinch Cayenne Pepper > > * a 2:1:1 mixture of 2% milk, regular sugar and corn starch can also be > > used > > > Wash and place Pork Fat in a wide bowl, squeeze juice of 1 lime over > pork fat and mix well. This will clean and tenderize the fat and remove > > any residual 'off' taste. Leave for at least 15 minutes, preferably > longer, and then wash and drain thoroughly (you need to remove all > traces of the lime juice before proceeding to the next step or the milk > > will curdle). > > > Mix 2 cups condensed milk, ground cloves and coconut milk, pour over > pork fat and marinate in the fridge overnight or for at least 8 hours. > > > Preparation: > > > Heat 4 cups vegetable oil in a deep fryer to about 350-375 degrees. > Prepare batter by mixing together remaining 2 cups condensed milk, rice > > wine vinegar, wet sweet hot sauce and soft butter. > > > In another bowl, blend flour, baking powder and dry salty Cajun > seasoning. > > > In a COLD bowl, whisk wet ingredients into dry and continue mixing > until smooth. Keep batter on ice. > > > Remove Pork Fat from marinade but do not dry, quickly (very quickly) > dust with flour and dip into the batter. > > > Rotate pork fat until batter covers entire cube. > > > Very, very, very, carefully place the battered pork fat in hot oil. > > > Pork fat will float, and air pockets may pop so it's a good idea to > use a splatter screen if you have one. > > > Fat cubes should turn golden in 4 to 5 minutes. > > > Rotate and turn to make sure that the entire fat cube has been browned > (be careful to neither overcook nor undercook!). > > > Remove fried sweet-battered pork fat to paper towel and let drain > (drain well). > > > In a wide rolling tray, blend confectioners sugar, shredded coconut and > > ground cardamom. > > > While battered pork fat is still warm roll in confectioners sugar, > shredded coconut and ground cardamom mix to coat generously. > > > Place on a bed of mint leaves, or garnish with mint leaves (mint leaves > > may also be eaten). Sprinkle mint leaves with a light coating of > confectioners sugar and cayenne pepper. > > > Suggested accompaniment: Hurricane (full or half), Mint Julep > (bourbon), Corona, Casa del Sol, Carribe, Don Equis etc. Wine - none, > Wine Cooler - none >
DW wrote: > How about batter dipped deep fried twinkies? ;-)> I've heard of them but never tried one. The same restaurant also served deep-fried battered pickled eggs, deep-fried battered jalapenos and deep-fried battered pickles but it was the sweet'n'hot deep-fried battered pork fat on a squewer that really caught my eye Related Discussion: White House says FDA is doing a "spectacular job" of protecting the public (1 posts) Re: Best soda-pop in Canada for a Type 2 on Metformin is????? (15 posts) Tinnitus, Arthritus & Head pressure have common cause & same cure (2 posts) The Pain is Gone (2 posts) Top Discussions From Our Archives Concerning Doctor - Patient Relations Celebrex heart attack and stroke man converts eggshells and membranes into calcium and arthritis supplements New Arthritis Drugs New Side Effects Garbage is richer in calories than nuts or berries.... you could feed the world from my garbage dump Other Discussion Categories Diabetes Symptoms Health Care Policy
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