Pulled pork burgers with tomato and plum chutney

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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 for 11 Hrs
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.
Appliance preheating
(Pre-)heat cooking space to 100°C with Steaming
Put the cooking tray with the tomatoes at level 2 in the preheated cooking space. Cook.
Put the food in
Steaming 100°C for 4 Mins
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.
Put the pastry in
Hot air humid 200°C for 20 Mins

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.

Tips

Larger quantities of meat can be prepared and frozen for use later.

  • Perforated cooking tray, 430 × 370 × 25 mm
  • Stainless steel tray
  • Baking tray
Quantity Ingredient
1 clove of garlic
40 g butter
500 g red cabbage
5 tbsp oil
2 tsp sugar
1.2 kg pork
2 tbsp salt
2 tbsp smoked paprika powder
100 ml water
1 tsp mustard
1 yeast cube
600 g tomatoes
4 tbsp unrefined sugar
600 g flour
Salt
Pepper
100 ml vinegar
1½ tsp salt
1 tbsp mustard
150 g plums
1 tbsp plum jam
1 red onion
1 chilli pepper
1 tsp honey
1 egg
Sesame seeds
1 tsp ginger
2½ tbsp vinegar
8 leaves of lettuce
2 tbsp chilli powder
250 ml milk

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