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Sticky "Pork Belly" Lions Mane Sando
Plat

Sticky "Pork Belly" Lions Mane Sando

1 hPour 2Nutri-Score C€€
par @nomeatdisco11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • lions mane mushroom (whole)Fruits et légumes1 morceau
  • sandwich bread (sliced)Boulangerie4 morceaux
  • coriander (fresh, leaves picked)Fruits et légumes10 g
  • crispy chilli oilÉpicerie5 ml
  • vegan mayoÉpicerie30 ml
  • onion (chopped and coated in cornstarch)Fruits et légumes0,5 morceaux
  • cornstarch (for coating the onion)Épicerie30 g
  • vegetable oil (for frying)Épicerie200 ml
  • beetroot juiceBoissons30 ml
  • garlic powderÉpices3 g
  • soy sauce (divided between marinade and sauce)Épicerie45 ml
  • onion powderÉpices3 g
  • smoked paprikaÉpices7 g
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • olive oilÉpicerie30 ml
  • gochujangÉpicerie5 g
  • rice vinegar (divided between sauce and pickle)Épicerie45 ml
  • sugar (divided between sauce and pickle)Épicerie20 g
  • sesame oilÉpicerie5 ml
  • cucumber (small, thinly sliced)Fruits et légumes2 morceaux
  • gochugaruÉpices4 g
  • water (warm)Autres100 ml
  • vegan butter (for toasting the bread)Produits laitiers20 g

par portion

Nutrition

732kcal

Glucides
65 g
Protéines
11 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle ×2
  • Saladier ×2
  • Casserole
  • Écumoire

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Fry the crispy onions

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