Pork Sung and Furikake (specifically nori furikake) are two of my favorite rice toppings. Have you tried them?
Pork Sung, also known as “pork floss”, is dried, crispy finely shredded pork. It’s salty, savory and slightly sweet. You can often find them in bread at Chinese bakeries. They look like this.
Furikake is a seaweed based dry seasoning. There are many, many variations but the basic version typically has seaweed (obviously), sesame seeds, bonito, salt and sugar. This is one of the most popular ones.
This sourdough discard crisps marries the two flavors together to create a umami superpower. It is super easy and quick to make and one of THE BEST ways to use up sourdough discard without having to add additional flour. I don’t know about you, but I always feel guilty (and wasteful) when having to dish out extra flour just so I can make use of my discard. This 100% hydration sourdough discard crisp recipe solves that problem.
The process
This sourdough discard crisp is so simple to make that you can just eyeball the ingredients.
Step 1
Mix furikake with sourdough discard. I used store brought nori furikake. If you don’t have any furikake, you can make your own by crushing up nori sheets and adding some sesame seeds, salt, sugar and bonito flakes (optional).
Step 2
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.
Step 3
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.
Step 4
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.
Looking for more ways to transform sourdough discard into crisps? Check out these recipes:
- Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices
- Sourdough Discard Almond Cacao Crisps
- Sourdough Discard Cheese Crackers
- Rustic Sourdough Pita Crisps
Sourdough Discard Pork Sung & Furikake Crisps
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.
