Recipe detail

Pork Pork soup

20. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Japanese

Program steps

  • Preheating:
  • 95 °C

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1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 80 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
pork neck 600 g
vegetable oil 30 ml
carrot 2 pcs
full cabbage leaves, cleaned 2 pcs
potatoes 400 g
daikon 200 g
taro cake, diced 100 g
burdock 200 g
shiitake mushrooms 200 g
dashi stock 2.5 l
miso paste 50 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 307.6 kJ
Carbohydrate 21.8 g
Fat 13.1 g
Protein 25.7 g
Water 0 g

Directions

1. Place the burdock in a pot of cold water. Boil for 5 minutes and drain.
2. Sauté the pork in oil for 4–5 minutes and add the diced carrot, onion, potatoes, daikon, burdock and mushrooms. Set aside and cool down while still crunchy.
3. Set the oven on steam at 80°C.
4. Seal the pork and vegetables with the taro cake and dashi stock in sous vide bags and cook for 20–30 minutes.
5. Stir in the miso paste, garnish with raw spring onions and serve.

Recommended accessories

Stainless wire shelving

Stainless wire shelving