-
1
To make the hot sauce: on a barbecue with a lid, lay out half the chillies and half the onions, leaving enough space to house a black cast-iron pan.
-
2
Place the empty cast-iron pan on the stovetop until ridiculously hot (roughly 5 minutes on full heat).
-
3
Meanwhile, in a 3 litre (105 fl oz/12 cup) stockpot, combine the remaining chillies and onions, the vinegar, sea salt and garlic.
-
4
Bring to a slow simmer, never allowing the mixture to boil.
-
5
When the cast-iron pan is at smelting temperature, cover the bottom with at least 1 cm ( 1/2 inch) of oak chips.
-
6
Leave until the chips start to smoulder and smoke (almost instantaneous) they should never ignite.
-
7
Move the cast-iron pan to the barbecue very carefully, then close the barbecue lid and leave to smoke.
-
8
If the chips are still smoking after a minimum of 20 minutes, let them go until theyre finished; but if theyre done, place the whole smoked vegetables in the simmering stockpot (which by now should have been bubbling away for 30 minutes).
-
9
Simmer for a further 30 minutes, ensuring the mixture never boils.
-
10
After 1 hour of total cooking, remove the stockpot from the heat.
-
11
Stir in the butter, then wrap the top of the hot container with plastic wrap to form a seal.
-
12
Leave at room temperature for 48 hours.
-
13
After 2 days, blend all the ingredients until theyre smooth enough to strain through a colander.
-
14
This should remove large chunks, leaving behind a fine pulp.
-
15
Transfer to sterile bottles or airtight containers and refrigerate until required; the sauce will easily keep for a week or two.
-
16
To make the crackling: pour the canola oil into a stockpot, leaving 15 cm (6 inches) between the top of the oil and the top of the pot.
-
17
Heat to 125C.
-
18
Slowly add the pork pieces, two or three at a time, until all are submerged.
-
19
Deep-fry for 2025 minutes, stirring very slowly every 5 minutes, so the pieces dont stick together.
-
20
Cook until golden brown and crispy, then remove using tongs or a spatula and drain on paper towel.
-
21
Increase the oil temperature to 200C.
-
22
Return the pork to the oil and cook for a further 5 minutes.
-
23
At this point, the skin will crackle and puff due to the higher temperature.
-
24
Drain again on paper towel.
-
25
Serve warm, with the shichimi togarashi and sea salt mixed together as a seasoning, and a small bowl of hot sauce.
-
26
Serving with fresh or grilled lemon or lime wedges will not be frowned upon.
