Savory Hot Lava Muffins with Pork Chunks

Ingredients:

Muffins

• 5 and 1/4 cups pastry flour
• 4 tbsp. sugar
• 1 and 3/4 tbsp baking powder
• 1 teaspoon coarse salt
• 2 cups of milk
• 1.5 cups of vegetable oil
• 1/2 cup frozen pineapple puree
• 2 tablespoons natural vanilla extract
• 4 eggs
• Brown Sugar Sauce (see recipe below)
• Airy and creamy teriyaki cream (see recipe below)
• Caramelized Roasted Pork (see recipe below)
• Pineapple filling (see recipe below)

Pineapple filling

• 2 cups frozen pineapple
• 2 tablespoons cornstarch
• 2 tbsp. sugar

Brown sugar sauce

• 4 cups brown sugar
• 2 cups of milk
• 1 cup of butter

Airy teriyaki cream

• 2 cups of butter at room temperature
• 3 egg yolks
• 8 cups powdered sugar
• 1/4 cup teriyaki sauce
• Brown Sugar Sauce (see recipe above)
• 2 tablespoons natural vanilla extract

Caramelized baked pork

• 225 g of sliced ​​baked pork
• 1 tbsp (15 g) butter
• 2 tbsp. l. brown sugar

Preparation:

1. Muffins

   
   Preheat oven to 180°C. Line two standard-size muffin tins with 24 paper cups.
   
   In a large bowl, mix together confectionery flour, sugar, baking powder and salt.
   
   In the bowl of an electric stand mixer fitted with a shortcrust pastry attachment, combine the milk, vegetable oil, 1 cup cold water, vanilla extract, eggs, and pineapple. Beat the wet ingredients on medium speed for 2 minutes.
   
   Add the dry ingredients in three additions, scraping down the sides of the bowl after each addition. Pour half of the cooled brown sugar sauce into the bowl of a stand mixer. Beat on low to medium speed until the ingredients are combined and the batter is smooth.
2. Fill each muffin tin 2/3 full with batter. For best results, bake in the center of the oven. Bake until a toothpick comes out clean, 25-32 minutes. Let cool completely. Muffins should be golden brown.
   
   For assembly: Poke a hole in the center of each muffin and fill it with pineapple filling. Spread the cooled muffins with teriyaki cream. Garnish with caramelized roast pork.
3. Brown Sugar Sauce: Place the brown sugar, milk, and butter in a medium saucepan. Heat over medium-high heat until bubbling, 10-15 minutes, or until the mixture is thick enough to run off the back of a metal spoon. Remove from heat and pour into a heatproof bowl. Let cool.
4. Pineapple filling: In a small bowl, combine 1/2 cup cold water and cornstarch with a fork. Puree the pineapple and sugar in a blender, then pour in the diluted cornstarch. Bring the mixture to a boil in a medium saucepan over medium-high heat.
   
   Stir with a wooden spoon until the mixture reduces to a thick syrup. Remove from heat and pour into a bowl. Cool the filling in the refrigerator. Once cool, pour the liquid pineapple filling into a sauce bottle with a pump dispenser.
5. Airy teriyaki cream: In the bowl of an electric stand mixer fitted with a pastry attachment, beat the butter on medium speed until smooth. Scrape the butter from the sides of the bowl. Add the egg yolks one at a time, beating after each addition.
   
   With the mixer running at low speed, add the powdered sugar 1 cup at a time until completely incorporated. Scrape down the sides of the bowl again. Add the teriyaki sauce, half the brown sugar sauce, and vanilla extract. Beat on medium-low speed for 2 minutes. Yield: 10 cups.
6. Caramelized Roasted Pork: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves in the butter. Add the roast pork and stir until the meat is coated with the butter-sugar mixture. Transfer to parchment paper and pat dry.