-
1
1. Preheat oven to 425u00b0F.
-
2
2. In a small saucepan combine the water, butter and salt. Bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.
-
3
3. Transfer the mixture to a mixing bowl and let it cool 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.
-
4
4. Using a mixer beat the eggs one at a time into the flour mixture. Do not add the second egg until the first is fully incorporated.
-
5
5. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls.
-
6
6. Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway though the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside.
-
7
7. Cool on a rack.
-
8
1. Preheat the oven to 200u00b0F.
-
9
2. Using an ovenproof pot that's slightly larger than the pork belly and has a lid (such as a 12-quart Dutch oven), place the pork in the pot and add enough lard to cover it by 1/2 to 3/4-inch. Attach thermometer to the side of the pot.
-
10
3. Place the pot over low heat until the lard registers 190 degrees. Cover the pot, transfer it to the oven, and heat until the pork is melting tender. This will probably take five and a half to six hours, but start checking after four hours. As fat in the pork melts, the piece of pork will shrink, so it's best to transfer the pork and enough lard to cover it to a smaller pot about midway cooking.
-
11
4. Remove from the pot and let the pork cool to room temperature. The pork can be refrigerated as-is, enveloped by lard in the pot, for up to one week.
-
12
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
-
13
2. Once the sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
-
14
3. Stir the butter into the caramel until it is completely melted, about two to three minutes.
-
15
4. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder then the caramel, the mixture will rapidly bubble and/or splatter when added.
-
16
5. Allow the mixture to boil for one minute. It will rise in the pan as it boils.
-
17
6. Remove from the heat and stir in one teaspoon of salt. Allow to cool before using.
-
18
7. Cover the caramel tightly and store for up to two weeks in the refrigerator. Warm the caramel up for a few seconds before using.
