John Myers
Contents
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Ingredients
Plucked sow:
- 2 kg Pork neck
- 0,5 packet Mustard
Spice marinade:
- 3 tbsp Salt
- 3 tbsp Brown sugar
- 2 tbsp Cumin
- 2 tbsp Coriander seeds
- 2 tbsp Rosemary
- 2 tbsp Smoked paprika
- 1 tbsp Mustard seeds
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Madras curry
- 1 tbsp Cayenne pepper
- 0,5 tbsp Cinnamon
- 0,7 l Whiskey Doppelbock
Grilling:
- 200 g Oak chips
- 400 ml Barbecue sauce
Juniper Mayo:
- 5 Pc. Eggs
- 1 tsp Juniper berries
- 1 tsp Salt
- 4 tbsp Rapeseed oil
- 1 tbsp Vinegar stock
Kimchi:
- 8 Pc. Onions
- 3 tbsp Olive oil
- 2 Pc. Bay leaves
- 2 tsp Salt
- 2 Pc. Garlic cloves
- 2 Pc. Jalapeño
- 2 tbsp Jalapeño sauce
- 2 tbsp Starch
- 2 tsp Sesame oil
- 2 Pc. Organic limes
- 1 Pc. Savoy cabbage
Hörnla chips:
- 15 Pc. Bamberg croissant
- 1 drops Truffle oil
- Truffle zest
- 2 tbsp Pork popcorn
- 1 tsp Bbq spice mix
- 200 g Creme fraiche Cheese
Instructions
Plucked sow:
- Rub the pork neck with mustard and the spice marinade, wrap in foil and leave to rest for 24 hours.
- Remove the foil and smoke it on the smoker for 2 hours with approx. 200 g oak chips. After the smoking phase, wrap the neck in aluminum foil and grill for about 13 hours at 110 degrees until a core temperature of 92 degrees is reached.
- Then remove the aluminum foil from the neck, pull the meat apart and mix it with the BBQ sauce.
Juniper Mayo:
- Boil the eggs for seven minutes and soak in the ice water. Mix the peeled eggs with juniper, salt, rapeseed oil and vinegar until creamy.
Kimchi:
- For the kimchi, roughly cut the onions and roast them in a pan with olive oil and the bay leaves. Add salt and garlic cloves and continue frying. Stir in the jalapeños, jalapeño stock and starch water. Take out the bay leaves. Mix everything with sesame oil, lime juice and zest.
- Roughly cut the savoy cabbage and cook in the water with plenty of salt for about 3 minutes. Then quench in ice water and dry off. Marinate with the kimchi and vacuum seal.
Hörnla Chips:
- Wash and dry the potatoes and grate them into chips. Fry portions in rapeseed oil and then add salt and sprinkle with truffle zest.
- Then deep-fry the pork popcorn and season with BBQ seasoning and salt.
Sour Cream:
- Mix the crème fraîche with salt, pepper and a drop of truffle oil. Arrange in the pumpkin bowl with the chips.
Burger bun:
- Cut the burger buns open and toast them in a pan with butter.
- Unpack the kimchi savoy cabbage and cut into small pieces. Serve the burger with pulled pork, kimchi, juniper mayonnaise and pork popcorn.
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 7.8gProtein: 14.6gFat: 11.1g
