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This combination of crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor is one of the more unique combinations. The crispy pulled pork is a great garnish for many dishes, I'll even use it as a topping for fish or salads. Modernist Cuisine has a version using shredded beef they use on an Asian salad. You can make the pulled pork anyway you want, I usually sous vide it or pressure cook it. To ensure even crispness, try to make the pulled pork strands as small as possible.
The chipotle caviar are very delicate and explode in the mouth when bitten. They pack enough of a punch to stand up to the eggs but will not overpower the dish. You can increase the amount of chipotles you have in the caviar, just reduce the chicken stock by the amount you increase them. You should make the caviar just before you serve them since they will continue to gel further as they sit. You can use calcium chloride instead of the calcium lactate if needed.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Fill a pot with about 1" to 2" (25mm to 50mm) of oil and heat to 350°F (176°C).
Pat the pork dry using paper towels and then separate the larger strands into smaller strands. Place the pork in the oil, working in batches if needed, and cook until brown and crispy, 1 to 2 minutes. Remove from the heat, place on paper towels, then lightly salt.
Add all the ingredients to a blender and process until evenly mixed. Set aside.
Make the setting bath by adding the calcium lactate to the water and blending with a clean immersion blender. Fill another bowl with water to use as the rinsing bath.
Spoon the yolk mixture from the Basic Deviled Eggs Base into the egg white halves. Top with shredded pork and some chives.
Just before serving, prepare the caviar. Slowly drip the chipotle mixture into the setting bath using a syringe, squeeze bottle or eye dropper. After 30-45 seconds take out the caviar with a slotted spoon, place them in the rinsing bath, and swirl them around gently. Repeat until you have used all the chipotle juice.
Add a few caviar to each deviled egg half and serve.
Serve the caviar as quickly as possible after making them because they will continue to solidify.