{"id":3370,"date":"2021-08-16T15:50:43","date_gmt":"2021-08-16T15:50:43","guid":{"rendered":"https:\/\/www.stylesauce.de\/schweinekopf-mit-shimeji-pilzen-takuan-und-the-asia-style\/"},"modified":"2023-02-22T13:08:52","modified_gmt":"2023-02-22T13:08:52","slug":"pigs-head-with-shimeji-mushrooms-takuan-and-the-asia-style","status":"publish","type":"post","link":"https:\/\/www.stylesauce.de\/en\/pigs-head-with-shimeji-mushrooms-takuan-and-the-asia-style\/","title":{"rendered":"PORK HEAD WITH SHIMEJI MUSHROOMS, TAKUAN AND “THE ASIA STYLE”"},"content":{"rendered":"

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PORK HEAD WITH SHIMEJI MUSHROOMS, TAKUAN AND “THE ASIA STYLE”<\/strong><\/h1>\n

[\/vc_column_text][vc_single_image image=”3231″ img_size=”full”][vc_column_text]Serves four | Preparation time approx. 180 minutes<\/em>[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1623763912551{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f3f0ef !important;border-left-style: solid !important;border-right-color: #f3f0ef !important;border-right-style: solid !important;border-top-color: #f3f0ef !important;border-top-style: solid !important;border-bottom-color: #f3f0ef !important;border-bottom-style: solid !important;border-radius: 1px !important;}”][vc_column_text]<\/p>\n

Ingredients:<\/strong><\/h4>\n

1 Pork head For the infusion:<\/em><\/p>\n

3 Bunches of soup vegetables<\/p>\n

500 g Ginger<\/p>\n

4 Stems of lemon grass<\/p>\n

5 Red chillies<\/p>\n

4 Kafir lime leaves<\/p>\n

200 ml Soy sauce<\/p>\n

50 ml Fish sauce<\/p>\n

200 ml The Asia Style<\/p>\n

400 g Shimeji mushrooms<\/p>\n

3 tbsps. Sesame oil<\/p>\n

200 g Takuan (yellow radish)<\/p>\n

15 g Coarsely ground salt[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_column_text]<\/p>\n

Preparation:<\/strong><\/h4>\n

Clean the head well and remove any hair. To be able to prepare the pig’s head later, it must cook in the oven for about three hours at 180\u00b0C in a deep pot filled with the Asian infusion together with soup vegetables and the specified flavours while covered with aluminium foil. Take the head out of the infusion and remove the cheeks and the tip of the nose from the bone. Bake the nose in the oven at 300\u00b0C in a baking tin until crispy and slice one of the cheeks. Remove the tender muscle meat from the jaw of the second cheek and put to one side.<\/p>\n

Now warm up The Asia Style Sauce.Remove the Shimeji mushrooms from the root and briefly sear them in a pan with sesame oil. Slice the Takuan and keep it at room temperature.<\/p>\n

When arranging the plate, first fill the dish with the warm sauce before adding the various elements.<\/p>\n

Contains approximately 618 kcal\/2589 kJ | P 31 g | F 46 g | C 21 g per serving<\/em>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]

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