This Little Piggy
- Level: Advanced
- Total: 4 hr 5 min (includes freezing and soaking time)
- Active: 1 hr 20 min
- Yield: 6 to 8 servings
- Level: Advanced
- Total: 4 hr 5 min (includes freezing and soaking time)
- Active: 1 hr 20 min
- Yield: 6 to 8 servings
Ingredients
Cheddar Scallion Biscuits:
Sesame Butter:
Hoisin:
Hoisin Mayo:
Sichuan Chile Maple:
Sichuan Sausage:
Directions
Special equipment:
a meat grinder- For the cheddar scallion biscuits: Mix together the flour, baking powder, sugar, salt and baking soda in a bowl. Grate the frozen butter into the dry mixture. Set aside in the freezer for at least 1 hour or up to overnight.
- Place the frozen ingredients in a stand mixer bowl. Add the buttermilk, Cheddar and scallions and mix on low speed until the dough just comes together. Portion the dough out into 8 biscuits on a parchment-lined baking tray. Set aside and hold in the freezer for at least 1 hour or up to overnight.
- Preheat the oven to 325 degrees F.
- Bake the biscuits for 13 minutes, then rotate and bake for 13 more minutes.
- For the sesame butter: Meanwhile, stir together the butter and sesame oil. Brush the biscuits with the sesame butter as soon as they come out of the oven.
- For the hoisin: Soak the black beans in warm water until soft. Discard the water.
- Soak the dates in the warm sweet soy sauce until soft. Discard the liquid.
- Combine the beans, dates, soy sauce, molasses, garlic, sesame oil and Thai chile in a blender and blend until smooth. Set aside.
- For the hoisin mayo: Whisk the mayo into 1/4 cup hoisin in a small bowl. Set aside and keep cold.
- For the Sichuan chile maple: Combine the maple syrup, vinegar, fish sauce, chile oil, sesame oil, pixian paste and Szechuan peppercorns in a blender and blend to combine. Add the garlic chives and sesame seeds.
- For the Sichuan sausage: Mix the shallots, garlic, ginger, salt, Szechuan peppercorns and chile flakes in a bowl. Add the mixture to the pork shoulder and grind through a meat grinder. Set aside and keep cold. Grind the pork fat. Combine the pork fat with the pork shoulder in a cold stand mixer bowl. Mix with the paddle attachment, adding in the cold water and rice wine, until the sausage comes together.
- Portion into patties. Cook the patties on a griddle until brown, about 4 minutes per side.
- Slice the biscuits in half and toast until golden brown. Spread hoisin mayo on both sides of the toasted biscuits. Add the patties. Ladle the Sichuan chile maple sauce over the sandwiches before serving.
