- 10
Ingredients
- For the basic syrup:
- 1/2 cup water
- 1/2 cup sugar
- For the pork crackling liquid croquant:
- 5 oz pork crackling
- 1/2 cup basic syrup (see previous step)
- 1/3 cup glucose
- 2/3 oz bread crumbs
- To finish:
- 30 roasted pine nuts
- 1 egg white
- Maldon salt
Preparation
Step 1
For the basic syrup:
1. Mix the water and sugar together in a pan and bring to the boil.
2. Leave to cool in the fridge.
For the pork crackling liquid croquant:
1. Grind some amounts of the pork rinds in the food processor in quick bursts, to make sure the oil does not come out and they form a paste.
2. Stir the pork rinds between each burst to make sure that they do not stick to the sides of the food processor.
3. Remove the pork scratching powder from the food processor and repeat the operation. Mix with the bread crumbs.
4. Heat the syrup and dissolve the glucose in it. Add the syrup to the pork rinds and beat until you have a liquid, smooth mixture.
5. Use the mixture to fill icing bags and leave to rest in the fridge for at least 2 hours.
Final Steps & Preparation:
1. Arrange 10 strips of pork crackling croquant (4" long x ½" wide) on a baking tray with a Silpat liner.
2. Coat the pine nuts in egg white and arrange 3 pine nuts side by side, leaving ¼" between them, on the end of the pork crackling strips.
3. Arrange 3 crystals of Maldon salt along the pork crackling strips.
4. Bake at 325ºF for 9-10 minutes.
5. Leave to cool and remove from the tray.
6. Arrange horizontally in a glass. Serve.