Sourdough Discard Pork Sung & Furikake Crisps
These pork sung & furikake crisps are packed with umami and are the perfect to use your sourdough discard-- no additional flour needed!
Servings: 4
Equipment
Ingredients
- 100 g sourdough discard
- 1 tbsp furikake *
- 2 tbsp pork sung/pork floss
- 1 tsp sesame seeds
- 1/2 tsp flakey sea salt
Instructions
- Preheat your oven to 350F
- Mix furikake with sourdough discard. If you don't have any furiklake, you can make your own by crushing up nori sheets and adding some sesame seeds, salt, sugar and bonito flakes (optional).
- Spread the furikake and sourdough discard mixture thinly and evenly on a silicone baking mat. Sprinkle on top pork sung, sesame seeds and flakey sea salt. I usually just eyeball this, but you can add more or less depending on your liking.
- Transfer the silicone mat to a baking sheet and bake for 10 minutes or until the batter starts curling up from the sides and starts browning. The edges may be done faster, if they are, remove the baking sheet from the oven and let cool slightly before breaking off the done pieces and transferring them to a plate. Transfer the baking sheet back to the oven and bake for another 3-5 minutes or until the center has started to brown.
- Let the crisps cool completely and then break them up. Enjoy as is, with dip, or as a garnish on top of food. Store in an air tight container for up to 1 week.