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.