Chipotle Caviar and Crispy Pulled Pork Recipe

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.

Develied eggs   pulled pork

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chipotle caviar and crispy pulled pork recipe you can check out the following.

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.

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Chipotle Caviar and Crispy Pulled Pork Recipe

  • Published: July 02, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 45 Minutes
  • Makes: 12 eggs, 24 deviled eggs

Chipotle Caviar and Crispy Pulled Pork Ingredients

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.

For the Crispy Pork

Canola oil
300g cooked pulled pork

For the Chipotle Caviar

50g chipotles in adobe sauce
150g chicken stock
100g water
20g honey
3g sodium alginate, 1.0%

For the Setting Bath

1000g water
5g calcium lactate, 0.5%

To Assemble

1 batch of Basic Deviled Egg Base
Chives, minced

Chipotle Caviar and Crispy Pulled Pork Instructions

For the Crispy Pork

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.

For the Chipotle Caviar

Add all the ingredients to a blender and process until evenly mixed. Set aside.

For the Setting Bath

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.

To Assemble

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.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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