Recipe detail

Pork Moravian sparrow

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

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Program steps

  • Preheating:
  • 205 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Podlej vodou

2
Combination
90 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 140 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
boneless pork loin 0.75 kg
boneless pork shoulder 0.75 kg
salt 0.04 kg
caraway seeds 0.01 kg
garlic 0.04 kg
onion 0.25 kg
tomato puree 0.03 kg

Nutrition and allergens

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

Nutritional value of one portion Value
Energy 324.9 kJ
Carbohydrate 5.6 g
Fat 22 g
Protein 26.3 g
Water 0 g

Directions

Rinse and cut the boneless pork belly and shoulder into pieces, place in an enameled GN 60 mm high and salt, add pepper, cumin, mix with onion, garlic and tomato puree.
We select the Start button to preheat the combi oven and, after the sound signal, insert it into the chamber.

After completing the first step, the combi steamer warns "Water". Pour water or beer over the baked goods and close the door, the combi oven will automatically continue cooking.

Recommended accessories

Enameled GN container

Enameled GN container