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Sticky "Pork Belly" Lions Mane Sando
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Sticky "Pork Belly" Lions Mane Sando

1 hServes 2Nutri-Score C€€
from @nomeatdisco11 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • lions mane mushroom (whole)Produce1 piece
  • sandwich bread (sliced)Bakery4 pieces
  • coriander (fresh, leaves picked)Produce10 g
  • crispy chilli oilPantry5 ml
  • vegan mayoPantry30 ml
  • onion (chopped and coated in cornstarch)Produce0.5 pieces
  • cornstarch (for coating the onion)Pantry30 g
  • vegetable oil (for frying)Pantry200 ml
  • beetroot juiceBeverages30 ml
  • garlic powderSpices3 g
  • soy sauce (divided between marinade and sauce)Pantry45 ml
  • onion powderSpices3 g
  • smoked paprikaSpices7 g
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • olive oilPantry30 ml
  • gochujangPantry5 g
  • rice vinegar (divided between sauce and pickle)Pantry45 ml
  • sugar (divided between sauce and pickle)Pantry20 g
  • sesame oilPantry5 ml
  • cucumber (small, thinly sliced)Produce2 pieces
  • gochugaruSpices4 g
  • water (warm)Other100 ml
  • vegan butter (for toasting the bread)Dairy20 g

per serving

Nutrition

732kcal

Carbs
65 g
Proteins
11 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Frying pan ×2
  • Mixing bowl ×2
  • Saucepan
  • Slotted spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Fry the crispy onions

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