{"id":27210,"date":"2022-11-10T16:32:55","date_gmt":"2022-11-10T15:32:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/crispy-pork-cheek-with-flat-bread-horseradish-mayo-fermented-cabbage-malt-crumble\/"},"modified":"2022-11-10T16:32:55","modified_gmt":"2022-11-10T15:32:55","slug":"crispy-pork-cheek-with-flat-bread-horseradish-mayo-fermented-cabbage-malt-crumble","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/crispy-pork-cheek-with-flat-bread-horseradish-mayo-fermented-cabbage-malt-crumble\/","title":{"rendered":"Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage &#038; malt crumble"},"content":{"rendered":"<p><strong>Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage &amp; malt crumble<\/strong><\/p>\n<p>10 portions as part of a larger menu, 4-6 portions if served as main course<\/p>\n<h4>Crispy pork cheek<\/h4>\n<ul>\n<li>900 g\u00a0\u00a0\u00a0 Pork cheek<\/li>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n<li>4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>3 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0 Sprigs of Thyme<\/li>\n<li>10\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Blackpepper corns<\/li>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bay leaves<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel seeds<\/li>\n<li>500 ml Water<\/li>\n<li>50 ml\u00a0\u00a0\u00a0 Soy sauce<\/li>\n<li>2 tsp\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0 Voatsiperifery pepper<\/li>\n<li>70 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Capers<\/li>\n<li>Beer-vinegar<\/li>\n<\/ul>\n<p>Chop the onion and garlic coarsely. Place all the vegetables in the pressure cooker together with the pork cheek, thyme, black pepper, bay leaves, fennel seeds and water, seal and pressure cook for 30-45 minutes.<\/p>\n<p>Lift the meat out and cool down. Strain the liquid and reduce it to 80%. Season with soy, honey, beer-vinegar and voatsiperifery pepper. Cook the liquid into a glaze.<\/p>\n<p>Tear the meat into smaller pieces. Fry the meat crispy with the capers, finish by cooking the meat in the glaze.<\/p>\n<h4>Flatbread<\/h4>\n<ul>\n<li>150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rye flour<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain flour<\/li>\n<li>4 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>10 ml \u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<li>175 ml \u00a0 \u00a0 Water<\/li>\n<\/ul>\n<p>Mix all the dry ingredients with the oil. Boil the water and scald the flour. Run the dough in a baking machine using the dough hook. Vacuum pack the dough and let it rest for 20 min. Roll out the dough according to the chefs instructions using a pasta machine. Punch out circles with a cookie cutter and fry the dough at 190\u00b0C.<\/p>\n<h4>Pickled sweetheart cabbage<\/h4>\n<ul>\n<li>\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sweetheart cabbage<\/li>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kohlrabi<\/li>\n<li>100 ml\u00a0\u00a0 Spicy pickling liquid<\/li>\n<li>(caraway seeds, salt, white pepper, beer-vinegar and dill seeds)<\/li>\n<\/ul>\n<p>Cut the sweetheart cabbage according to the chefs instructions and slice the kohlrabi thinly on the mandolin. Place the vegetables in 2 separate vacuum bags with the pickling liquid.<\/p>\n<h4>Malted crumble<\/h4>\n<ul>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Malted flour<\/li>\n<li>25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond flour<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain flour<\/li>\n<li>2 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>7 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<\/ul>\n<p>Mix all the ingredients and bake in the oven at 175\u00b0C for 10 min. Crumble into smaller chunks.<\/p>\n<h4>Pickled mustard seeds<\/h4>\n<ul>\n<li>25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mustard seeds<\/li>\n<li>75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid<\/li>\n<\/ul>\n<p>Place mustard seeds and pickling liquid in a saucepan. Cook the seeds on a low heat for 45 minutes. Set aside until it\u2019s time to serve.<\/p>\n<h4>Horseradish mayonnaise<\/h4>\n<ul>\n<li>200 g\u00a0\u00a0\u00a0 Horseradish<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0 Dijon<\/li>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n<li>250 ml\u00a0 Rape seed oil<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n<\/ul>\n<p>Juice horseradish and mix it with the egg yolks and mustard. Add the oil in a fine stream whilst mixing. Season the mayonnaise with champagne vinegar and salt.<\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White onion<\/li>\n<li>1 punnet Marigolds<\/li>\n<li>70 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Havgus (Arla Unika)<\/li>\n<li>1 punnet Danish cress<\/li>\n<\/ul>\n<p>Slice the onion thinly and place in an ice bath prior to serving.<\/p>\n","protected":false},"featured_media":25858,"template":"","recipe_category":[],"course":[230,226,233],"season":[],"class_list":["post-27210","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry","course-wintermenu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage &amp; malt crumble - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage &amp; 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