Skip to content
Menu
Sticky "Pork Belly" Lions Mane Sando
Hauptgericht

Sticky "Pork Belly" Lions Mane Sando

1 Std.Für 2Nutri-Score C€€
von @nomeatdisco11 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

2 Personen
  • lions mane mushroom (whole)Obst & Gemüse1 Stück
  • sandwich bread (sliced)Backwaren4 Stücke
  • coriander (fresh, leaves picked)Obst & Gemüse10 g
  • crispy chilli oilVorräte5 ml
  • vegan mayoVorräte30 ml
  • onion (chopped and coated in cornstarch)Obst & Gemüse0,5 Stücke
  • cornstarch (for coating the onion)Vorräte30 g
  • vegetable oil (for frying)Vorräte200 ml
  • beetroot juiceGetränke30 ml
  • garlic powderGewürze3 g
  • soy sauce (divided between marinade and sauce)Vorräte45 ml
  • onion powderGewürze3 g
  • smoked paprikaGewürze7 g
  • saltGewürze6 g
  • black pepper (ground)Gewürze2 g
  • olive oilVorräte30 ml
  • gochujangVorräte5 g
  • rice vinegar (divided between sauce and pickle)Vorräte45 ml
  • sugar (divided between sauce and pickle)Vorräte20 g
  • sesame oilVorräte5 ml
  • cucumber (small, thinly sliced)Obst & Gemüse2 Stücke
  • gochugaruGewürze4 g
  • water (warm)Andere100 ml
  • vegan butter (for toasting the bread)Milchprodukte20 g

pro Portion

Nährwerte

732kcal

Kohlenhydrate
65 g
Eiweiß
11 g
Fett
48 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne ×2
  • Rührschüssel ×2
  • Stielkasserolle
  • Schaumlöffel

Schritt für Schritt

Zubereitung

  1. Press and sear the lions mane

    • Drizzle oil and salt in a skillet and add the mushroom, moving it around the pan to bring it up to heat.
    • Rest a second pan on top of the mushroom without pressing, then remove it and move the mushroom around again; repeat.
    • Flip the mushroom, repeat the pressing process on the other side until it becomes flat and steak-like.
    Schritt 1

  2. Marinate the mushroom

    • Mix the beetroot juice, garlic powder, soy sauce, onion powder, smoked paprika, salt, pepper and olive oil in a container.
    • Coat the mushroom in the marinade, getting into all the nooks and crannies.
    • Place in the fridge to marinate.
    Schritt 2

  3. Make the chilli crisp mayo and pickled cucumber

    • Mix the vegan mayo with the crispy chilli oil and set aside.
    • Combine the sliced cucumber with rice vinegar, gochugaru, sugar, salt and warm water and set aside.
    Schritt 3

  4. Sear and slice the mushroom

    • Take the mushroom out of the fridge and sear it in a pan until charred.
    • Slice it into pork belly-style chunks.
    Schritt 4

  5. Coat in the sticky sauce

    • Heat the soy sauce, gochujang, rice vinegar, sugar and sesame oil in a pan.
    • Add the mushroom chunks and toss to coat until sticky, then remove from the heat.
    Schritt 5

  6. Fry the crispy onions

    • Fry the cornstarch-coated onion in hot oil until golden and crispy.
    • Drain on paper.
    Schritt 6

  7. Build the sando

    • Toast and butter the bread.
    • Spread the chilli crisp mayo, then layer the pickled cucumber, the sticky mushroom and top with crispy onions and coriander.
    Schritt 7
Mezze holen