Skip to content
Menu
Sticky "Pork Belly" Lions Mane Sando
Danie główne

Sticky "Pork Belly" Lions Mane Sando

1 godz.Porcje: 2Nutri-Score C€€
od @nomeatdisco11 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

2 osoby
  • lions mane mushroom (whole)Warzywa i owoce1 kawałek
  • sandwich bread (sliced)Piekarnia4 kawałki
  • coriander (fresh, leaves picked)Warzywa i owoce10 g
  • crispy chilli oilSpiżarnia5 ml
  • vegan mayoSpiżarnia30 ml
  • onion (chopped and coated in cornstarch)Warzywa i owoce0,5 kawałki
  • cornstarch (for coating the onion)Spiżarnia30 g
  • vegetable oil (for frying)Spiżarnia200 ml
  • beetroot juiceNapoje30 ml
  • garlic powderPrzyprawy3 g
  • soy sauce (divided between marinade and sauce)Spiżarnia45 ml
  • onion powderPrzyprawy3 g
  • smoked paprikaPrzyprawy7 g
  • saltPrzyprawy6 g
  • black pepper (ground)Przyprawy2 g
  • olive oilSpiżarnia30 ml
  • gochujangSpiżarnia5 g
  • rice vinegar (divided between sauce and pickle)Spiżarnia45 ml
  • sugar (divided between sauce and pickle)Spiżarnia20 g
  • sesame oilSpiżarnia5 ml
  • cucumber (small, thinly sliced)Warzywa i owoce2 kawałki
  • gochugaruPrzyprawy4 g
  • water (warm)Inne100 ml
  • vegan butter (for toasting the bread)Nabiał20 g

na porcję

Wartości odżywcze

732kcal

Węglowodany
65 g
Białko
11 g
Tłuszcz
48 g
Dostosuj przybory

czego użyjesz

Przybory

  • Patelnia ×2
  • Miska ×2
  • Rondel
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Fry the crispy onions

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