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Sticky "Pork Belly" Lions Mane Sando
Hoofdgerecht

Sticky "Pork Belly" Lions Mane Sando

1 uVoor 2Nutri-Score C€€
van @nomeatdisco11 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • lions mane mushroom (whole)Groente en fruit1 stuk
  • sandwich bread (sliced)Bakkerij4 stukken
  • coriander (fresh, leaves picked)Groente en fruit10 g
  • crispy chilli oilVoorraadkast5 ml
  • vegan mayoVoorraadkast30 ml
  • onion (chopped and coated in cornstarch)Groente en fruit0,5 stukken
  • cornstarch (for coating the onion)Voorraadkast30 g
  • vegetable oil (for frying)Voorraadkast200 ml
  • beetroot juiceDranken30 ml
  • garlic powderKruiden en specerijen3 g
  • soy sauce (divided between marinade and sauce)Voorraadkast45 ml
  • onion powderKruiden en specerijen3 g
  • smoked paprikaKruiden en specerijen7 g
  • saltKruiden en specerijen6 g
  • black pepper (ground)Kruiden en specerijen2 g
  • olive oilVoorraadkast30 ml
  • gochujangVoorraadkast5 g
  • rice vinegar (divided between sauce and pickle)Voorraadkast45 ml
  • sugar (divided between sauce and pickle)Voorraadkast20 g
  • sesame oilVoorraadkast5 ml
  • cucumber (small, thinly sliced)Groente en fruit2 stukken
  • gochugaruKruiden en specerijen4 g
  • water (warm)Overig100 ml
  • vegan butter (for toasting the bread)Zuivel20 g

per portie

Voedingswaarden

732kcal

Koolhydraten
65 g
Eiwitten
11 g
Vetten
48 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan ×2
  • Mengkom ×2
  • Steelpan
  • Schuimspaan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Fry the crispy onions

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