Preparación
1 hora 30 minutos
Tiempo de reposo
1 hora
Tiempo de marinado
1 hora
Tiempo de cocción
11 horas 27 minutos
Porciones
8
Pulled pork
1.2 kg pork
from the neck
2 tbsp unrefined sugar
2 tbsp smoked paprika powder
2 tbsp chilli powder
1 tbsp salt
smoked
1 tbsp mustard
Pepper
For the marinade, mix the unrefined sugar and seasoning together and brush over the pork. Put the pork into a bag and vacuum seal it on level 1. Place the bag in the perforated cooking tray and put it into the cold cooking space. Cook.
Vacuisine 79 °C durante 11 H
At the end of the cooking time, take the pork out of the bag and shred with a fork.
Tomato and plum chutney
600 g tomatoes
150 g plums
fresh or frozen
1 tbsp oil
e.g. rapeseed oil
1 chilli pepper
deseeded, finely chopped
1 tsp ginger
finely chopped
1 red onion
medium-sized, finely chopped
1 clove of garlic
chopped
2 tbsp unrefined sugar
100 ml vinegar
e.g. white wine vinegar
1 tbsp plum jam
Salt
Pepper
Score the tomatoes, place stalk-side down in the perforated cooking tray.
Precalentamiento aparato
Cocción al vapor (100 °C)
Put the cooking tray with the tomatoes at level 2 in the preheated cooking space. Cook.
Introducir los alimentos
Cocción al vapor 100 °C durante 4 Min.
Skin, deseed and dice the tomatoes. Stone and dice the plums. Sweat the ginger, chilli, onion and garlic in warm oil, then add the tomatoes and the plums. Mix in the rest of the ingredients, bring to the boil and simmer to reduce to a thick chutney consistency. Season with salt and pepper to taste.
Cabbage salad
500 g red cabbage
1 tbsp salt
4 tbsp oil
e.g. rapeseed oil
2½ tbsp vinegar
e.g. apple cider vinegar
1 tsp mustard
1 tsp honey
Pepper
Finely chop the red cabbage, toss with the salt and allow to sweat for about 1 hour. Mix the rest of the ingredients together to make a sauce and fold into the red cabbage.
Bread buns
600 g flour
1½ tsp salt
2 tsp sugar
40 g butter
1 yeast cube
250 ml milk
100 ml water
1 egg
Sesame seeds
Melt the butter. Put the butter, yeast, milk and water in a large bowl, mix well and knead into a soft, smooth dough. Cover over and allow to proof at room temperature for around 1 hour until double in volume.
Form eight balls from the dough, put them on a lined tray, brush with egg wash and sprinkle with sesame seeds. Put the tray into the cold cooking space at level 2. Bake.
When the bread buns have finished baking, wrap them in a cloth to soften the crust.
Introducir el producto de horneado
Aire caliente húmedo 200 °C durante 20 Min.
Arranging on a plate
8 leaves of lettuce
When the bread buns have cooled down, cut them open and fill with the pulled pork, tomato and plum chutney, cabbage salad and lettuce.
Consejos
Larger quantities of meat can be prepared and frozen for use later.
Información complementaria
Creado por
V-ZUG AG
Creado el
25/6/24