Braised Suckling Pig Shoulder on Vegetables with Fisharo .

State-of-the-art sous vide low-temperature cooking meets Asian-inspired vegetables with fish sauce and curry leaf oil marinated for days. The doughnut “Adlon” star chef Tim Raue also plays here repeatedly the Young Wild.

Young Milk Pig Rub the suckling pig shoulder (center cut, boneless) with garlic oil and vacuum-seal sprinkled with paprika powder (Spanish) and salt. Leave the meat to stand in the refrigerator for 12 hours and then cook in a steam oven at 90 degrees for 4 hours.

Cut the suckling pig shoulder from the vacuum bag and cut into four slices. Roast in an ungreased Teflon pan on the skin side until crispy and bring to the table on the spot.

Strain vegetables with fish flavored chicken chili sauce. Bring the sauces, lime ginger, pineapple juice, juice and garlic clove to a boil in a saucepan and thicken with stirred cornstarch. Toss the vegetables cut into lozenges in it over low heat and heat through.

Cari chicken oil

Grind the ingredients in the blender attachment of a food processor to a fine paste and let sit in a tightly sealed jar for at least 4 days, until the sediment has settled and the oil can be skimmed off.

Wine Recommendation:

Abadía Retuerta Selección Especial Castilla y León Tinto Vintage:

Cabernet Sauvignon, 5% Merlot Flavor: dry Mature to drink from right away Shelf life: 2016 Drinking temperature: 15-19 °C Alcohol content: 13, 5 %

traded. This beautiful Spanish red wine captivates with its vie

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