Baby Octopus

Spice Pork

Part Chip Spicy Becsa

Chicken Wings

Mince the garlic finely and chop the fresh oregano if using. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, minced garlic, oregano, 1 teaspoon smoked paprika, 1 teaspoon crushed red pepper flakes, 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper until combined.

Prepare the marinade

If your baby octopus is whole, check that heads are cleaned and beaks removed. Pat the octopus dry with paper towels. Place the octopus in a shallow dish or zip-top bag and pour half the marinade over it, reserving the other half. Massage the marinade into the octopus so it coats evenly. Refrigerate and let sit for 30 minutes to 2 hours (30 minutes is adequate for baby octopus). Remove from refrigerator 15 minutes before cooking so it comes closer to room temperature.

Marinate the octopus

In a medium saucepan combine 4 cups water, 1/2 cup white wine (optional), 1 bay leaf, 6 peppercorns, 1 teaspoon sea salt and the halved lemon. Bring to a gentle simmer over medium heat — do not boil vigorously.

Bring poaching liquid to a simmer

Once the liquid is simmering, reduce heat to low so it is barely simmering. Submerge the marinated baby octopus in the liquid and simmer gently until tender, 8–12 minutes depending on size. Test doneness by piercing the thickest part with a small knife; it should slide in with slight resistance but not be rubbery. Remove the octopus with tongs to a plate and let cool briefly. Reserve the poaching liquid if you want to use it for sauces or stock.

Poach the octopus

Heat a grill pan or heavy skillet (cast iron recommended) over medium-high heat until very hot. Brush the cooking surface lightly with oil or oil the octopus with the reserved marinade and extra olive oil to prevent sticking.

Prepare grill or skillet

Place the poached octopus on the hot pan or grill. Sear for 1–2 minutes per side until you get a nice char and some crisp edges — watch carefully so it doesn't overcook. If pieces are small, a single quick sear is often enough.

Char the octopus

Transfer the charred octopus to a serving platter. Drizzle with the reserved marinade (if raw-garlic sensitive, warm the reserved marinade briefly to mellow raw garlic or use a touch of the poaching liquid mixed with remaining marinade) and finish with 1 tablespoon extra olive oil. Sprinkle chopped parsley and a final squeeze of fresh lemon over the top. Serve with lemon wedges.

Finish & garnish

baby octopus (cleaned)

olive oil

lemon juice

red wine vinegar

garlic

fresh oregano leaves (or 1 tsp dried)

smoked paprika

crushed red pepper flakes

kosher salt

freshly ground black pepper

water

white wine (optional)

bay leaf

peppercorns

sea salt

lemon (halved)

extra olive oil (for finishing / grilling brush)

lemon (cut into wedges)

fresh parsley (chopped)

Trim excess fat from the pork shoulder and cut into roughly 1-inch cubes. Pat the pieces dry with paper towels—dry meat sears better.

Prepare Pork

In a large bowl combine kosher salt, ground black pepper, smoked paprika, ground cumin, ground coriander, ground cinnamon, ground ginger, crushed red pepper flakes, minced garlic, olive oil, soy sauce, lime juice, and brown sugar. Whisk until sugar dissolves and spices are evenly distributed.

Make Marinade

Add the cubed pork to the marinade and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 30 minutes; for best flavor, marinate 2–4 hours.

Marinate

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl. Remove pork from marinade (reserve marinade) and working in a single layer (do not overcrowd), sear pork cubes until well browned on all sides, about 2–3 minutes per side. Transfer seared pieces to a plate and repeat until all pork is browned.

Preheat and Sear

Reduce heat to medium. Add the sliced onion to the same pan and sauté for 4–5 minutes, scraping up browned bits, until softened and beginning to caramelize. If pan is dry, add the measured broth tablespoon by tablespoon to deglaze and loosen fond.

Sauté Onion

Return the seared pork and any accumulated juices to the pan. Pour the reserved marinade over the pork and add the remaining 3 tablespoons of chicken or pork broth. Bring to a gentle simmer, cover, and reduce heat to low. Cook until pork is tender and internal pieces reach at least 145°F (63°C) and are fork-tender, about 12–18 minutes depending on cube size. Stir once halfway through.

Simmer Pork

Uncover and increase heat to medium-high to reduce the sauce slightly, about 2–4 minutes. If using honey, stir it in now for a shine and slight glaze, tasting and adjusting seasoning with additional salt or lime juice if needed.

Finish and Glaze

Remove from heat. Sprinkle chopped cilantro over the pork and serve with lime wedges. Serve immediately with rice, flatbreads, or roasted vegetables.

Garnish and Serve

boneless pork shoulder (or pork butt), trimmed and cut into 1-inch cubes

ground black pepper

ground cumin

ground coriander

ground cinnamon

ground ginger

garlic cloves, minced

soy sauce

fresh lime juice

brown sugar (light or dark)

vegetable oil (for searing)

yellow onion, thinly sliced

chicken or pork broth

honey (optional, for a glaze)

fresh cilantro, chopped (optional garnish)

lime wedges (for serving)

Whisk together the all-purpose flour, rice flour, cornstarch, baking powder, salt, ground black pepper, and cayenne in a medium bowl until evenly combined.

Make dry mix

In a separate bowl, beat the egg lightly. Add the hot water and 1 tablespoon neutral oil; mix until uniform. Let cool briefly (so egg doesn't cook) and then stir in the cold sparkling water to keep the batter light.

Combine wet ingredients

Gently fold the wet mixture into the dry mix until a slightly lumpy, thick but pourable batter forms. Do not overmix; some small lumps are fine. Adjust thickness: if batter is too thick to coat, add up to 2 tablespoons cold water or sparkling water.

Set batter in the refrigerator for 10–15 minutes while you prepare the Part Chip to let it rest and hydrate.

Prepare the protein or tofu: cut chicken into 1–1½ inch bite-size pieces (or press and cube firm tofu). Pat pieces dry with paper towels to remove excess moisture—this helps the batter adhere and get crisp.

Marinate briefly: toss the pieces with light soy sauce, rice wine (or dry sherry), minced garlic, 1 tablespoon cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper. Let sit 10 minutes while batter rests.

Heat oil: pour enough vegetable oil into a heavy skillet or pot to reach about 1–1½ inches deep (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in ~30 seconds, the oil is ready.

Coat and fry (first fry): Working in batches to avoid crowding, dip each marinated piece into the chilled batter to coat completely. Gently shake off excess and carefully lower into hot oil. Fry for about 3–4 minutes until pale golden and the piece is cooked through (time will vary with protein and size). Remove to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches.

Crisp finish (second fry): Once all pieces have had a first fry, return them to the hot oil in batches and fry 1–2 minutes more until deep golden brown and extra crisp. Remove and drain on a rack. This double-fry method yields a crunchy exterior.

Make the spicy sauce: in a small bowl combine gochujang or sambal oelek, honey (or maple syrup), rice vinegar, toasted sesame oil, soy sauce, minced garlic, and 2 tablespoons water. Whisk until smooth. Taste and adjust heat or sweetness: add more chili paste for heat or a teaspoon more honey for sweetness. The consistency should be slightly thick but spoonable; thin with up to 1 additional tablespoon water if needed.

Warm (optional): for a slightly glossy finish, warm the sauce gently in a small saucepan for 1–2 minutes over low heat, stirring, but do not boil. Remove from heat and let cool slightly.

Toss or drizzle: place the hot double-fried pieces in a large mixing bowl. Pour the spicy sauce over them (start with half the sauce and toss gently to coat; add more to taste). Toss quickly so the pieces stay crisp but get a glossy spicy coating.

Plate and garnish: transfer coated Part Chip Spicy Becsa to a serving plate. Sprinkle sliced green onions and toasted sesame seeds over the top. Add chopped cilantro if using and serve with lime wedges on the side to squeeze over just before eating.

Serve immediately so the chips remain crisp. Leftovers: keep sauce separate and re-crisp in a 375°F (190°C) oven for 5–7 minutes before tossing with sauce.

all-purpose flour

rice flour

cornstarch

baking powder

hot water

cold sparkling water

neutral oil (vegetable or canola), for batter

salt

cayenne pepper

small bite-size chicken pieces (boneless thigh or breast) or firm tofu cubes

light soy sauce

rice wine or dry sherry

garlic (minced)

cornstarch (for light coating)

gochujang or sambal oelek (chili paste)

honey or maple syrup

rice vinegar

toasted sesame oil

water (to thin sauce if needed)

vegetable oil for deep frying

green onions (thinly sliced)

sesame seeds (toasted)

lime wedges

fresh cilantro (optional, chopped)

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats; discard tips or save for stock.

Prepare wings

Place dried wings in a large bowl. Sprinkle kosher salt and black pepper over them and toss to coat evenly.

Season

In a small bowl combine baking powder, garlic powder, and smoked paprika. Sprinkle the mixture over the wings and toss thoroughly so all pieces have a thin, even coating. The baking powder helps crisp the skin.

Add baking powder and spices

Arrange wings on a wire rack set over a rimmed baking sheet (or a single layer on a plate) and refrigerate, uncovered, for at least 1 hour and up to 8 hours. This dries the skin and improves crispness.

Rest

Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven. If using a convection setting, reduce temperature to 400°F (200°C).

Preheat oven

Arrange the wings on the wire rack in a single layer, skin side up, leaving space between pieces. Bake for 25 minutes, then flip each wing and bake an additional 10–15 minutes until deeply golden and crisp. Total time should be 35–40 minutes depending on wing size. Internal temperature should reach 165°F (74°C) and skin should be crisp.

Bake

If wings need extra browning, broil on high for 1–2 minutes while watching carefully to avoid burning.

Optional broil

While wings finish cooking, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, honey, apple cider vinegar, Worcestershire sauce, and cayenne until smooth and warmed through.

Make sauce

Place hot wings in a large clean bowl. Pour sauce over the wings and toss gently but quickly to coat evenly. Alternatively, serve sauce on the side for dipping.

Toss wings in sauce

Transfer wings to a serving platter with celery and carrot sticks and the blue cheese or ranch dressing. Serve immediately while hot and crisp.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.