Boudin Noir and Cocoa Crumb

Name: Boudin Noir and Cocoa Crumb
Cuisine: Australia
Ingredients: olive oil, for frying; 100 g (3½ oz) cocoa crumbs; 65 g (2⅓ oz) cooked sushi rice; 2½ eschalots, finely diced; 15 ml (½ fl oz) rice wine vinegar; 25 ml (¾ fl oz) sake; 1 garlic clove, finely diced; 125 g (4½ oz) pork fat; 250 ml (9 fl oz/1 cup) pig’s blood; 1 g (½5 oz) sansho pepper; 50 g (1¾ oz) finely diced granny smith apple

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

125 g (4½ oz) pork fat
250 ml (9

Oceania
Australia
Sydney
Starter

Method

Finely chop 100 g (3½ oz) of the pork fat, then heat in a small saucepan over low heat until rendered. Strain the fat through a chinois and weigh out 75 <