These fragrant Indian corn fritters make a crowd-pleasing appetizer or snack.
The post Sweet Corn Pakoras appeared first on Saveur.
]]>Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.
Featured in “The 2020 Saveur 100: 81-90.”
- 1 cup fresh corn kernels (from 1–2 cobs)
- ½ cup thinly sliced red onion
- 1 Tbsp. coarsely chopped cilantro
- 1 tsp. Indian chile powder
- 1 tsp. ground coriander
- 1 tsp. cumin seeds
- Kosher salt
- ¾ cup chickpea flour
- ¼ cup sparkling water
- Corn or vegetable oil, for frying
- <a href="https://www.saveur.com/story/recipes/mint-cilantro-chutney/">Mint-and-cilantro chutney</a> or ketchup, for serving (optional)
Instructions
- In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
- Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
- Serve hot, with mint-and-cilantro chutney, if desired.
The post Sweet Corn Pakoras appeared first on Saveur.
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Skip the airfare and slow-cook your way right at home to this Windy City original.
The post Chicago-Style Italian Beef Sandwiches appeared first on Saveur.
]]>When Chicago native Erin Scottberg was searching for an at-home version of this beef sandwich, a high-school classmate responded to her plea with a photo of a stained index card titled “Italian Beef—Aunt Tammy.” Our adaptation of the family recipe calls for sirloin, thinly sliced in advance by your butcher, then quickly poached in an aromatic broth.
Featured in: “The 2020 Saveur 100: 51-63.”
- 2 Tbsp. rendered beef fat (or olive oil)
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped yellow onion
- 3 large garlic cloves, minced (about 1 Tbsp.)
- 6 cups low-sodium beef stock
- 2 0.7-oz. packets Italian salad-dressing mix
- 1 tsp. dried basil
- 1 tsp. freshly ground black pepper, plus more as needed
- 1 tsp. chile flakes
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 2-3 tsp. Worcestershire sauce (optional)
- 4 Italian- or French-style rolls (about 6 in. long)
- 2 lb. boneless sirloin steak, thinly sliced on the bias
- 2 cups hot giardiniera relish, drained
Instructions
- In a medium pot, over medium heat, cook the beef fat (or olive oil) until it shimmers, then add the onion and cook, stirring frequently, until translucent and softened, 3-5 minutes. Add the garlic and cook until fragrant, 30 seconds more, then add the beef stock, Italian salad-dressing mix, basil, black pepper, chile flakes, oregano, and parsley. Bring to a boil, then lower heat and simmer until reduced by a third, 30-40 minutes. Season to taste with the Worcestershire sauce, if using, and maintain a low simmer.
- Meanwhile, split the rolls in half lengthwise, leaving one side intact, and place on a large rimmed baking sheet; set aside.
- Pull the steak slices apart and divide into 4 equal batches. Working with 1 batch at a time, use tongs to dunk the meat into the juice, swirling gently to quickly poach the meat, 1-2 minutes, before nestling the batch inside one of the split rolls. Repeat with the other 3 steak batches and rolls. To serve “wet,” ladle a generous amount of juice over the beef. To serve “dipped,” use tongs to quickly dunk the entire sandwich into the juice. To make a sandwich “hot,” top the beef with giardiniera to taste.
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This dainty and sustainable species makes an easy sheet-pan supper.
The post Oven-Roasted Whole Fish with Tomatoes and Fennel appeared first on Saveur.
]]>The best way to cook mild-flavored, itty-bitty Atlantic butterfish is via the technique used by chef James Mitchell at the Midtown Oyster Bar in Newport, Rhode Island: liberally seasoned with dried herbs, then roasted in a hot oven over a bed of tomatoes, fennel, and garlic. His method works well with any small, white-fleshed fish. For more ways to cook whole fish, check out our favorite fish recipes.
Featured in: “The 2020 Saveur 100.”
Equipment
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1½ cups halved cherry tomatoes
- 1 large fennel bulb, cored and cut into ½-in. slices
- 6 large garlic cloves, thinly sliced (about ¼ cup)
- ½ cups plus 2 Tbsp. robust extra-virgin olive oil, divided
- 8 whole Atlantic butterfish (1½ lb.), cleaned, fins removed
- ¼ cups dry vermouth
- 2 tbsp. coarsely chopped Italian parsley
- Crusty Italian bread, for serving
Instructions
- Position a rack in the center of the oven and preheat to 500°F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, combine the oregano, thyme, salt, and black pepper. In a large bowl, toss the tomatoes, fennel, and garlic with ½ cup olive oil. Transfer the tomato mixture to the prepared baking sheet.
- Rinse the fish inside and out and pat dry with paper towels. Rub the remaining 2 tablespoons of olive oil over the exterior of the fish, then place a generous pinch of the herb seasoning into each cavity. Arrange the fish atop the tomato mixture, and sprinkle with the remaining seasoning. Cook until the vegetables are soft, 18–20 minutes. Pour the vermouth over the fish, then cook for 10 additional minutes. Garnish with parsley, and serve with crusty bread for sopping up the juices.
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Douse flaky, custard-drenched viennoiserie in a buttery hard sauce for this grown-up take on a cozy classic.
The post Croissant Bread Pudding with Bourbon Sauce appeared first on Saveur.
]]>This extravagant bread pudding from author and editor Sarah Gray Miller uses croissants and a generous amount of heavy cream. Soak the raisins in the bourbon while you assemble the rest of the dish.
Featured in: “The 2020 Saveur 100.”
Equipment
Ingredients
For the sauce:
- 6 tbsp. unsalted butter, plus more for greasing
- 1 cup sugar
- ½ cups heavy cream
- ¼ cups bourbon
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
For the pudding:
- 1 cup raisins
- ½ cups bourbon
- 6 medium croissants, halved lengthwise
- 3 large eggs
- 2½ cups heavy cream
- ¾ cups sugar
- 2 tbsp. vanilla extract
- ½ tsp. kosher salt
- ½ cups coarsely chopped pecans, toasted, divided
- Whipped cream or ice cream, for serving
Instructions
- Make the sauce: To a 12-inch cast-iron skillet set over medium heat, add the butter, sugar, cream, bourbon, salt, and vanilla. When the liquid boils, pour the sauce into a bowl and set aside. Clean the skillet, then grease with butter.
- Make the pudding: Position a rack in the middle of the oven and preheat to 375°F. To a small bowl, add the raisins and pour over the bourbon to soak; set aside. On a baking sheet, place the croissants cut-side up and bake until lightly browned, 8–12 minutes.
- Turn the heat to 350°F. Drain the raisins (save the infused bourbon for another use). In a large bowl, whisk together the eggs, cream, sugar, vanilla, and salt. When the croissants are cool enough to handle, tear them into bite‑size pieces. Cover the bottom of the empty skillet with half of the croissant pieces, then sprinkle with half of the raisins and ¼ cup of the pecans. Repeat with the remaining croissant pieces, raisins, and pecans, then pour the egg mixture over the top. Bake until the custard is set and the top is golden, 45–50 minutes.
- To serve, drizzle the warm bread pudding with the sauce, then cut it into squares or wedges and top each serving with whipped cream or ice cream.
The post Croissant Bread Pudding with Bourbon Sauce appeared first on Saveur.
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The only thing these crispy Puerto Rican corn sticks need is a side of mayoketchup.
The post Surullitos appeared first on Saveur.
]]>Surullitos—cheesy, fried cornmeal sticks—are a popular snack in Puerto Rico. Dunk them in homemade mayoketchup, a simple sauce of ketchup and mayo, seasoned with garlic, and a dash of Sofrito, Adobo, or hot sauce. Every Boricua has their own recipe. (Heinz also has a ready-made version.) The dough can be kept in the fridge for a day or two before frying. Check out all items from the Saveur 100.
Featured in: “The 2020 Saveur 100: 81-90.”
Equipment
- Medium Pot
- Whisk
- Wooden Spoon or Silicone Spatula
- Large Bowl
- Plastic Wrap (optional)
- Medium, Heavy Bottomed Pot
- Deep-Fry Thermometer
- Slotted Spoon
- Paper Towels
- Baking Sheet
- 2 tsp. kosher salt
- <sup>1</sup>⁄<sub>2</sub> tsp. sugar
- 1 <sup>1</sup>⁄<sub>2</sub> cups (8 oz.) fine yellow cornmeal
- 1 cup finely shredded edam or mild gouda (2¾ oz.)
- Vegetable oil, for frying
- Mayoketchup, for serving (optional)
Instructions
- In a medium Dutch oven, bring 2 cups of water to a boil over medium-high heat. Add the salt and sugar, then turn the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking continuously, until the water is absorbed and a stiff dough pulls away from the sides of the pot, 1–2 minutes. Stir in the cheese until completely incorporated, then scrape the dough into a large bowl. Cover with plastic wrap and set aside until cool enough to handle. Clean and thoroughly dry the Dutch oven and return it to the stove.
- Use a spoon or large cookie scoop to divide the dough into 25 equal pieces, about 1 ounce each. On a clean surface, with wet hands, roll each piece into a 2½- by ¾-inch log. Don’t worry if they’re not perfectly identical.
- Line a baking sheet with paper towels. Into the empty Dutch oven, pour the oil to a depth of 1½ inches, turn the heat to medium-high, and attach a deep-fry thermometer. Carefully slide the surrilitos into the hot oil one at a time. (Avoid crowding the pot.) Fry in batches, stirring occasionally, until crisp and golden, 3–4 minutes. Use a slotted spoon to transfer to the baking sheet to absorb any excess oil, and serve immediately with mayoketchup if desired.
Get the recipes for A) Shane Mitchell’s Southern Corn Fritters, B) Romy Gill’s Sweet Corn Pakoras, C) Rhode Island Johnnycakes, D) Puerto Rican Surullitos, and E) Perkedel Jagung (Indonesian Corn Fritters) >
The post Surullitos appeared first on Saveur.
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Its tagline was “What’s the point of OK? Well, that’s the point of anything?”
The post Remember Coca-Cola’s OK Soda? appeared first on Saveur.
]]>In 1990, Richard Linklater revolutionized the indie-film world with Slacker, a movie that made doing absolutely nothing look like active rebellion. Then Nirvana more than underscored the point with Nevermind. Which inspired the 1992 grunge collection that got Marc Jacobs fired from Perry Ellis, and turned him into a star. Is it any wonder that the suits over at the Coca-Cola Co. saw a youth movement in need of a soft drink, and launched OK Soda in 1993? Sample tag line: What’s the point of OK? Well, what’s the point of anything?
Related: 11 Strange, Obscure Global Sodas You Have to Try
A bit of backstory: After realizing that “OK” was the only word more universally recognizable than “Coke,” the ad-agency creatives commissioned by the beverage behemoth decided that the word also perfectly captured Gen X ennui. TV and radio commercials described OK as “citrusy” and “spicy,” though young consumers more often compared it to the everything-from-the-soda-fountain cocktail known as a “graveyard.” Whether it was the drink’s “just OK” flavor or the marketing campaign’s over-the-top bleakness, OK never quite caught on. Following disappointing sales in test cities like Austin, Seattle, and Providence, Coca-Cola scrapped the project. But as someone who came of age during the launch of this strangely self-aware soft drink, I find myself, more and more these days, repeating its sole comforting catchphrase: Things are going to be OK.
The post Remember Coca-Cola’s OK Soda? appeared first on Saveur.
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A classic Caribbean fish salad for topping for Guadeloupean bokit.
The post Chiquetaille de Mourue (Marinated Salt Cod) appeared first on Saveur.
]]>Chef David Drumeaux adds West Indian piments végétarien (small sweet peppers) to this salad. They can be hard to find outside the Caribbean, so use mini bell peppers as a substitute.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
Equipment
- 8 oz. salt cod, rinsed and cut into 4-in. pieces
- 1 small onion, finely chopped (about 1 cup)
- 4 mini bell peppers, seeded and finely chopped (about ¼ cup)
- 1 Tbsp. finely chopped Italian parsley
- 2 tsp. finely chopped chives
- 1 tsp. finely chopped thyme
- <sup>2</sup>⁄<sub>3</sub> cup olive oil
- juice from 1 medium lime (about 2 Tbsp.)
- Kosher salt (optional)
- Freshly ground black pepper
Instructions
- Place the salt cod in a large bowl, and add enough cold water to cover by several inches. Set aside to soak in the fridge for 12 hours, changing the water every 3 or 4 hours.
- Drain and rinse the cod. Transfer it to a medium pot, cover with cold water, and bring to a simmer over medium-high heat. Cook until the fish flakes when poked with a fork, 15-20 minutes. Using a fine mesh sieve, drain, then rinse the cod under cold running water, squeezing it to remove excess moisture. Finely crumble the fish into a large bowl, and add the onion, peppers, parsley, chives, and thyme; toss to combine. Stir in the olive oil and lime juice, then season to taste with salt, if desired, and black pepper. Cover and refrigerate for at least 1 hour, or up to 48 hours, before serving.
The post Chiquetaille de Mourue (Marinated Salt Cod) appeared first on Saveur.
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A crunchy, French Caribbean slaw for topping bokit sandwiches.
]]>Chef David Drumeaux’s undressed version of the Haitian coleslaw, pikliz (“pick-lees”) adds freshness and crunch to every sandwich at Bokit Delux. Giromon is a type of winter squash popular in the Caribbean. Look for it in West Indian markets, or substitute another dense, sweet squash such as butternut or kabocha.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
Equipment
- 1 <sup>1</sup>⁄<sub>2</sub> cups thinly sliced white cabbage
- <sup>1</sup>⁄<sub>4</sub> cup peeled, shredded carrots
- <sup>1</sup>⁄<sub>4</sub> cup peeled, shredded giromon (Caribbean calabaza), or substitute butternut or kabocha squash
- Kosher salt (optional)
Instructions
- In a large bowl, mix together the cabbage, carrots, and giromon. Season lightly with kosher salt (if desired), then use immediately as a slaw or garnish for bokit sandwiches.
Pointe-à-Pitre chef David Drumeaux shares how he prepares the archipelago’s signature street food, from bread to fillings to relish.
The post Bokit: The Soul of Guadeloupe in a Sandwich appeared first on Saveur.
]]>Virtually every place has an iconic street food—that inexpensive, highly portable bite capable of telegraphing its geographical culinary identity to the rest of the world. The United States is known for hot dogs; Vietnam, banh mi. In Guadeloupe, the bokit (pronounced “BO-keet,” not “bo-KIT”) sandwich speaks volumes about the French-Caribbean archipelago’s complicated history with slavery and colonialism.
To call this wonder a sandwich would be to seriously undersell its bread. Yes, there are fillings: typically cod and conch, but also chicken and pork. Toppings too, including lettuce, tomato, and hot-pepper sauce. The main attraction, however, remains that perfectly crisp, pillowy envelope, reminiscent of the American South’s yeast roll, had said roll’s dough been deep‑fried instead of baked.
A Step-By-Step Guide to Making Bokit
1 In the bowl of a stand mixer, combine 1 cup plus 2 tablespoons tepid water, 1¼ teaspoons sugar, and ¼ teaspoon dry instant yeast, stirring until sugar and yeast are dissolved. Fit the mixer with a dough hook, then add 3¾ cups plus 2 tablespoons all-purpose flour, 2½ teaspoons baking powder, and 1½ teaspoons kosher salt. 
2 Mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and continue mixing on low speed until dough is smooth and elastic, 8-10 minutes more. Cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour. 
3 Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 5 pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap, and set aside to rest for 1 hour more. 
4 About 15 minutes before frying the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of 2 inches. Place over medium-high heat and cook until the oil reaches 355°F. Meanwhile, use a rolling pin to flatten each ball of dough into a 6-inch disc. 
5 Fry the discs one at a time, turning once as they cook, until evenly golden, 3-3½ minutes total. With a pair of tongs, carefully transfer the bread to a paper-towel-lined baking sheet to drain while you continue frying the remaining discs. 
6 With a serrated knife, split the bread on one side to make a pita-like pocket. To assemble the bokit, spread about ½ cup slow-cooked pork or marinated salt cod inside, then top with ¼ cup fresh pikliz.
Versions of this bread—some yeasted, some incorporating cornmeal—are prevalent throughout the Caribbean, called djoncakes in Dominica, yaniqueques in the Dominican Republic, and dumplings in Jamaica. Their predecessor, the danquite, was a simple mix of flour and water fried in fat. Scholars believe it arrived on the islands of Guadeloupe by way of the Caribbean’s English-speaking colonies as early as the 17th century—right around the time the French enslaved West Africans and brought them to the West Indies to work sugar and coffee plantations.
Slavery was abolished in Guadeloupe for good in 1848, and the danquite, made from few ingredients and easy to prepare, became the sustenance of the recently emancipated. Eventually stuffed with salt cod and later filled like a sandwich, this fried dough evolved into today’s bokit.
“Bokit was poor folks’ food, made from cheap ingredients,” says David Drumeaux, the charismatic chef-owner of Bokit Delux. The casual spot, established in 2018, sits near the old section of Pointe-à-Pitre, across the street from Drumeaux’s music club, 1973 Food & Sound. The two restaurants—and their shared outdoor pavilion, sandwiched between building exteriors painted with giant murals of Guadeloupean men and women—have turned the block into a vibrant pocket amid an often-dusty historical city.
Why open a second restaurant while still plenty busy with the first? Drumeaux, who studied at Alain Ducasse’s École Ducasse in France, puts it thusly: “Our McDonald’s started selling a version of the traditional Guadeloupean burger, the agoulou. They called it the McGoulou. I did not want to see that happen to bokit.”
Drumeaux fills his version the traditional way, with salt cod, though his salt cod is more like a bright fish salad with fresh herbs, crunchy sweet peppers, onion, and a squeeze of lime juice. The most popular option on the menu, however, is pork that’s been stewed in a mixture of soy sauce, mustard, and lime juice for several hours before meeting up with a slaw of julienned cabbage, carrots, and winter squash, slices of zucchini, and a drizzle of the local cane syrup, sirop de batterie. When paired with that bread, the rich, shredded meat and toppings are nothing short of transcendent.
Once a month, area chefs are invited to craft their own take on the sandwich at Bokit Delux. Chef Arthur Karioua of Pointe-à-Pitre’s La Porte des Indes, or the Indian Door, recently contributed a bokit stuffed with potatoes, peas, beans, and cabbage, flavored with garam masala and turmeric, and topped with a mint sauce.
“Bokit is the Proustian madeleine of Guadeloupe,” Drumeaux reflects. “It is the food of grandmothers and aunties, and everyone here has a memory of it. This staple of our culture deserves to be celebrated.”
The post Bokit: The Soul of Guadeloupe in a Sandwich appeared first on Saveur.
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Guadeloupe’s beloved street food starts with this simple fried bread.
]]>The pillowy, deep-fried bread that is the base for Guadeloupe’s bokit puffs up as it fries, creating a hollow pocket. Be careful not the squeeze the steam out as you remove the bread from the hot oil.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
Equipment
- Stand Mixer
- Dough Hook
- Plastic Wrap
- Deep-Fry Thermometer
- Heavy-Bottomed Pot
- Rolling Pin
- Tongs
- Paper Towels
- Baking Sheet
- Serrated Knife
- 1¼ tsp. sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. dry instant yeast
- 3¾ cups plus 2 Tbsp. all-purpose flour, plus more for dusting
- 2½ tsp. baking powder
- 1½ tsp. kosher salt
- 1½ tsp. softened, unsalted butter
- Corn or canola oil, for frying
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together 1 cup plus 2 tablespoons of tepid water, sugar, and yeast, stirring until sugar and yeast are dissolved. Add the flour, baking powder, and salt, then mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add the butter and continue mixing on low speed until the dough is very smooth and elastic, 8-10 minutes more. Remove the hook, cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour.
- Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into five pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap and set aside to rest for 1 hour more.
- About fifteen minutes before you’re ready to fry the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add oil to a depth of 2 inches. Preheat over medium-high heat until the oil reaches 355°F. Line a large baking sheet with paper towels and set aside.
- Return to the dough and use a rolling pin to flatten each ball into a 6-inch disk. Working one at a time, fry the disks, turning once as they cook, until evenly golden, 3-3½ minutes. With a pair of tongs, carefully transfer the bokit to the lined baking sheet to drain while you continue frying the remaining dough. With a serrated knife, split the bokit on one side to make a pita-like pocket. Fill with toppings while still the bread is still warm, then serve.
A Step-by-Step Guide to Making Bokit
1 In the bowl of a stand mixer, combine 1 cup plus 2 tablespoons tepid water, 1¼ teaspoons sugar, and ¼ teaspoon dry instant yeast, stirring until sugar and yeast are dissolved. Fit the mixer with a dough hook, then add 3¾ cups plus 2 tablespoons all-purpose flour, 2½ teaspoons baking powder, and 1½ teaspoons kosher salt. 2 Mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and continue mixing on low speed until dough is smooth and elastic, 8-10 minutes more. Cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour. 3 Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 5 pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap, and set aside to rest for 1 hour more. 4 About 15 minutes before frying the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of 2 inches. Place over medium-high heat and cook until the oil reaches 355°F. Meanwhile, use a rolling pin to flatten each ball of dough into a 6-inch disc. 5 Fry the discs one at a time, turning once as they cook, until evenly golden, 3-3½ minutes total. With a pair of tongs, carefully transfer the bread to a paper-towel-lined baking sheet to drain while you continue frying the remaining discs. 6 With a serrated knife, split the bread on one side to make a pita-like pocket. To assemble the bokit, spread about ½ cup slow-cooked pork or marinated salt cod inside, then top with ¼ cup fresh pikliz.
Slow-Simmered Pork with French Caribbean Cane Syrup
The post Guadeloupean Porc Confit appeared first on Saveur.
]]>Drumeaux uses a cut of pork called rouelle—a thick round slice with a bone in the center, taken from the pig’s hind leg—that is not likely to be sitting in your grocery store’s meat case. Special-order it from a butcher, or substitute a 2‑inch‑thick, bone-in pork-shoulder steak.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
Equipment
- 1¼ tsp. sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. dry instant yeast
- 3¾ cups plus 2 Tbsp. all-purpose flour, plus more for dusting
- 2½ tsp. baking powder
- 1½ tsp. kosher salt
- 1½ tsp. softened, unsalted butter
- Corn or canola oil, for frying
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together 1 cup plus 2 tablespoons of tepid water, sugar, and yeast, stirring until sugar and yeast are dissolved. Add the flour, baking powder, and salt, then mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add the butter and continue mixing on low speed until the dough is very smooth and elastic, 8-10 minutes more. Remove the hook, cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour.
- Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into five pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap and set aside to rest for 1 hour more.
- About fifteen minutes before you’re ready to fry the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add oil to a depth of 2 inches. Preheat over medium-high heat until the oil reaches 355°F. Line a large baking sheet with paper towels and set aside.
- Return to the dough and use a rolling pin to flatten each ball into a 6-inch disk. Working one at a time, fry the disks, turning once as they cook, until evenly golden, 3-3½ minutes. With a pair of tongs, carefully transfer the bokit to the lined baking sheet to drain while you continue frying the remaining dough. With a serrated knife, split the bokit on one side to make a pita-like pocket. Fill with toppings while still the bread is still warm, then serve.
*While this dark sugar-cane-based sweetener is available at some Caribbean markets, you can also substitute ¼ cup molasses mixed with ½ cup cane syrup (we prefer Steen’s).
The post Guadeloupean Porc Confit appeared first on Saveur.
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