Recipe courtesy of Privateer's Cove Restaurant
Whiskey Thai Chili Pulled Pork Belly Lumpia with Irish Cream Chile Sauce
- Level: Advanced
- Yield: 90 to 100 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 96 servings
- Calories
- 143
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 276
- Total: 7 hr (includes cooling time)
- Active: 2 hr
Ingredients
Irish Cream:
14 ounces sweetened condensed milk
1 cup heavy cream
2 ounces dark chocolate, chopped
1 tablespoon ground instant coffee
1 teaspoon vanilla extract
2 cups Irish whiskey, such as Tullamore D.E.W.
1/2 cup sweet chile sauce
Lumpia:
1/2 pork belly
3 cups minced carrots
3 cups minced onions
2 cups minced green onions
2 cups sweet chile sauce
2 cups Irish whiskey, such as Tullamore D.E.W.
2 tablespoons chicken base
Two 50-count packages lumpia wrappers or egg roll wrappers
1 egg
Pinch all-purpose flour
Oil, for frying
Directions
Special equipment:
a French coffee press- For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
- Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
- For the lumpia: Preheat the oven to 350 degrees F.
- Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
- Pull the pork belly with two forks.
- Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
- Beat the egg together with the flour in a small bowl.
- Roll pork belly into lumpia wrappers and seal with egg wash.
- Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
- Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.