Ingredients with Measurements:
- 1 pound pulled pork
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1 egg
- 1/2 cup BBQ sauce
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Large skillet or Dutch oven
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Stir in the pulled pork and BBQ sauce until evenly distributed.
5. Heat vegetable oil in a large skillet or Dutch oven to 375°F.
6. Using a tablespoon, drop the pork batter into the hot oil, making sure not to overcrowd the pan.
7. Fry the pork until golden brown, about 2-3 minutes per side.
8. Use a slotted spoon to remove the pork from the oil and place on a paper towel-lined plate to drain excess oil.
9. Serve hot with additional BBQ sauce for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20-24 stamp and go bites
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 15g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Any type of pulled meat can be used instead of pork.
- Any type of BBQ sauce can be used, depending on personal preference.
Variations:
- Add shredded cheese to the batter for a cheesy twist.
- Use different types of BBQ sauce, such as spicy or sweet, for a different flavor profile.
- Add diced jalapeños or green onions to the batter for added flavor and texture.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the pork from becoming greasy.
- Use a slotted spoon to remove the pork from the oil to prevent excess oil from being absorbed.
- Serve immediately for the best taste and texture.
Storage instructions:
Leftover stamp and go can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the stamp and go on a platter with additional BBQ sauce for dipping.
Garnishes:
Garnish with chopped green onions or parsley for added color and flavor.
Pairings:
Serve with coleslaw or potato salad for a classic BBQ meal.
Suggested side dishes:
- Corn on the cob
- Baked beans
- Grilled vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the pork is not fully cooked, increase the frying time.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Always handle hot oil with caution.
Food history:
Stamp and go is a popular Jamaican street food that is typically made with saltfish. This recipe puts a BBQ twist on the classic dish.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish at a BBQ or summer party.
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