Cooking Instructions
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Step 1
For the marinade, mix the
Raw Sugar (30 g)
,
Smoked Salt (15 g)
,
Pork (1.2 kg)
,
Chili (15 g)
,
Pfeffer (to taste)
, and
Paprika (15 g)
together and brush over the
Mustard (15 g)
. 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.
Step 2
Vacuisine 79°C for 11 Hrs
Step 3
At the end of the cooking time, take the pork out of the bag and shred with a fork.
Step 4
Score the
Tomaten (600 g)
, place stalk-side down in the perforated cooking tray.
Step 5
Appliance preheating.
Step 6
(Pre-)heat cooking space to 100°C with Steaming.
Step 7
Put the cooking tray with the tomatoes at level 2 in the preheated cooking space. Cook.
Step 9
Steaming 100°C for 4 Mins.
Step 10
Skin, deseed and dice the tomatoes. Stone and dice the
Pfeffer (to taste)
. Sweat the
Garlic (1 clove)
,
Raw Sugar (30 g)
, and
Salt (to taste)
in warm
Essig (100 mL)
, then add the tomatoes and the plums. Mix in the
Fresh Ginger (2 g)
,
Plums (150 g)
,
Zwiebel (1)
, and
Chili Pepper (1)
, bring to the boil and simmer to reduce to a thick chutney consistency. Season with
Oil (15 mL)
and
Konfitüre (20 g)
.
Step 11
Finely chop the
Oil (60 mL)
, toss with the
Essig (40 mL)
, and allow to sweat for about 1 hour. Mix the
Mustard (5 g)
,
Red Cabbage (500 g)
,
Salt (20 g)
,
Pfeffer (to taste)
, and
Honey (7 g)
together to make a sauce and fold into the red cabbage.
Step 12
Melt the
Granulated Sugar (8 g)
. Put the butter,
Hefe (1 piece)
,
All-Purpose Flour (600 g)
,
Butter (40 g)
,
Water (100 mL)
,
Salt (9 g)
, and
Milk (250 mL)
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.
Step 13
Form eight balls from the dough, put them on a lined tray, brush with
Egg (1)
wash and sprinkle with
Sesam (to taste)
. Put the tray into the cold cooking space at level 2. Bake.
Step 14
When the bread buns have finished baking, wrap them in a cloth to soften the crust.
Step 15
Put the pastry in.
Step 16
Hot air humid 200°C for 20 Mins.
Step 17
When the bread buns have cooled down, cut them open and fill with the pulled pork, tomato and plum chutney, cabbage salad, and
den Salatblättern (8)
.
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