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Sticky "Pork Belly" Lions Mane Sando
Plato principal

Sticky "Pork Belly" Lions Mane Sando

1 hPara 2Nutri-Score C€€
de @nomeatdisco11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • lions mane mushroom (whole)Frutas y verduras1 pieza
  • sandwich bread (sliced)Panadería4 piezas
  • coriander (fresh, leaves picked)Frutas y verduras10 g
  • crispy chilli oilDespensa5 ml
  • vegan mayoDespensa30 ml
  • onion (chopped and coated in cornstarch)Frutas y verduras0,5 piezas
  • cornstarch (for coating the onion)Despensa30 g
  • vegetable oil (for frying)Despensa200 ml
  • beetroot juiceBebidas30 ml
  • garlic powderEspecias3 g
  • soy sauce (divided between marinade and sauce)Despensa45 ml
  • onion powderEspecias3 g
  • smoked paprikaEspecias7 g
  • saltEspecias6 g
  • black pepper (ground)Especias2 g
  • olive oilDespensa30 ml
  • gochujangDespensa5 g
  • rice vinegar (divided between sauce and pickle)Despensa45 ml
  • sugar (divided between sauce and pickle)Despensa20 g
  • sesame oilDespensa5 ml
  • cucumber (small, thinly sliced)Frutas y verduras2 piezas
  • gochugaruEspecias4 g
  • water (warm)Otro100 ml
  • vegan butter (for toasting the bread)Lácteos20 g

por ración

Nutrición

732kcal

Carbohidratos
65 g
Proteínas
11 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén ×2
  • Bol ×2
  • Cazo
  • Espumadera

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5

  6. Fry the crispy onions

    • Fry the cornstarch-coated onion in hot oil until golden and crispy.
    • Drain on paper.
    Paso 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.
    Paso 7
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