Sous-vide gegarter Schweinebauch mit Kartoffel-Endivien-Stampf - Cookidoo® – the official Thermomix®
Indulge in a flavorful sous-vide pork belly with a hearty potato-endive mash. Perfect for Thermomix® enthusiasts! Sign up for free access to this and 100,000+ recipes.
Ingredients
- 50 g Schalotten
- 60 g Balsamico, hell
- ½ TL Salz
- ¼ TL Pfeffer
- ½ TL Zucker
- 1 TL Honig
- 15 g Pflanzenöl
- 2 TL Kümmelsamen
- 2 TL Korianderkörner
- ½ TL Zimt
- 1 TL Chiliflocken
- 1 Sternanis
- ½ TL Thymian, getrocknet
- ½ TL Knoblauchpulver
- 1 TL Zwiebelpulver
- 10 g Meersalz
- 5 g Zucker
- 1 TL Pfeffer
- 1250 g Wasser
- 30 g Zitronensaft
- 600 g Schweinebauch, ohne Knochen, mit Schwarte
- 2 EL Öl
- 10 g Speisestärke
- 50 g Sweet-Chili-Sauce
- 1 TL dunkle Sojasauce
- 700 g Wasser
- 4 ½ TL Salz
- 750 g Kartoffeln, mehligkochend
- 150 g Endiviensalat
- 200 g Milch
- 2 EL Öl zum Braten
- 100 g Butter
- ¼ TL Muskat
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