• 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)


  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.
  4. 1. Whisk together the fish sauce, ginger, water, baking powder, tapioca starch, sugar and pepper. Add ground pork, mix well. Marinate in refrigerator for 1 hour.
  5. 2. Transfer to chilled food processor and puree until very smooth – this will take a couple of minutes. Remove to a bowl and fold in mushrooms and spring onions.
  6. 3. Cook a sample and adjust seasoning with salt, fish sauce and sugar. If needed adjust texture with vegetable oil and water.
  7. 4. Fill inside-out tofu with pork mixture–pack very tight and forming a slightly rounded surface
  8. 1. Deep fry pork puffs at 185c/375F until golden brown and cooked through. Drain on absorbent paper.
  9. 2. Place fried pork on decorative skewer, drizzle with both sauces and sprinkle with toasted black and white sesame seeds.
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