Recipe detail

Name: Moravian sparrow
Yield: 10
Cuisine: Czech
Ingredients: 0.7500 kg Vepřový bok k.ů. b.k.; 0.7500 kg Vepřová plec k.ů. b.k.; 0.0400 kg Sůl; 0.0100 kg Kmín; 0.0400 kg Česnek; 0.2500 kg Cibule; 0.0300 kg Rajský protlak

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.

Hot air

100 %

Termination by time

00:10 hh:mm

190 °C

100 %

Podlej vodou

Combination

90 %

Termination by time

00:45 hh:mm

140 °C

80 %

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

Bone-in pork shoulder and neck are trimmed and cut into pieces, placed in an enameled GN high 60mm and salted, pepper is added, caraway seeds, mixed with onion, garlic and tomato puree.
We press the Start button to preheat the combi oven and after a sound signal, we insert it into the chamber.

After completing the first step, the combi oven will alert "Add water." So we add water or beer to the braising and close the doors, the combi oven will automatically continue cooking.

Recommended accessories

Enameled GN container