Baked Pork Samosas
Don’t let a single scrap of that magnificent braise go to waste. These baked samosas are a tribute to thrift and flavor, transforming the rich remnants of our braised pork cheeks into a handheld delight that is both elegant and deeply satisfying. After the meltingly tender cheeks have been served, you’re left with a treasure of meat scraps and that glorious, concentrated cooking liquid now thick with the essence of shredded carrots, sweet onion confit, and spicy ginger. We’ll flake the remaining pork, letting its fork-tender strands mingle with this reduced mixture. The shredded carrots have almost dissolved into a sweet, jammy base, the onion confit lends a profound, silky depth, and the ginger provides a bright, awakening heat that cuts through the richness. Encased in crisp, golden, baked pastry, each samosa is a perfect parcel of contrast.
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