Pork Belly Profiterole with Szechuan Salted Caramel Recipe | Yummly

Pork Belly Profiterole with Szechuan Salted Caramel



  • 2 1/2 pounds 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 tablespoons salted butter (cut into 6 pieces)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
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    1. 1. Preheat oven to 425°F.
    2. 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. 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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