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Sous-vide gegarter Schweinebauch mit Kartoffel-Endivien-Stampf
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Ingredients
Schalotten-Vinaigrette
- 50 g Schalotten
- 60 g Balsamico, hell
- ½ TL Salz
- ¼ TL Pfeffer
- ½ TL Zucker
- 1 TL Honig
- 15 g Pflanzenöl
Schweinebauch und Sauce
- 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 am Stück, in 4 Stücken (à 150 g)
- 2 EL Öl
- 10 g Speisestärke
- 50 g Sweet-Chili-Sauce
- 1 TL dunkle Sojasauce
Kartoffel-Endivien-Stampf
- 700 g Wasser
- 4 ½ TL Salz
- 750 g Kartoffeln, mehligkochend in Stücken (ca. 2 cm)
- 150 g Endiviensalat grob zerzupft
- 200 g Milch
- 2 EL Öl zum Braten
- 100 g Butter in Stücken
- ¼ TL Muskat
- Nutrition
- per 1 Portion
- Calories
- 1314 kcal / 5499 kJ
- Protein
- 22 g
- Fat
- 113 g
- Carbohydrates
- 55 g
- Fibre
- 7.4 g
- Saturated Fat
- 44 g
- Sodium
- 4077 mg
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