Collar – ultra-succulent
Time: 4 hours
Serves 4.
Difficulty: medium
Time: 4 hours
Serves 4
Difficulty: medium
INGREDIENTS
2 trays Finura filleted Iberian collar
12 bao buns
1 onion
1 aubergine
½ Chinese cabbage
100 g mangetout
100 g mushrooms
5 g ginger
130 ml light soya sauce
100 g oyster sauce
Sriracha sauce
Toasted sesame seeds
Vegetable oil
Salt
Black pepper
METHOD
Preheat the oven to 100°C.
Brush the Iberian collar fillets with oyster sauce on both sides. Place on a baking tray.
Roast the fillets at 100°C for 3 hours, covering the tray with aluminium foil.
Pull the meat and set aside.
Peel and cut the onion, ginger and mushrooms into thin strips (julienne). Set aside.
Wash and cut the aubergine, Chinese cabbage and mangetout into thin strips (julienne). Set aside.
Heat a little oil in a frying pan or wok and sauté the vegetables over a medium heat in order of cooking: onion, ginger, aubergine, mushrooms, Chinese cabbage and mangetout.
Add the soya sauce and a sprinkling of toasted sesame seeds. Sauté for a few more minutes and set aside.
Sear the bao buns in a frying pan (without adding oil) over a medium heat so that they brown slightly. Set aside.
Fill the bao with a few sautéed vegetables and the pulled Iberian collar.
To serve, decorate the bao stuffed with vegetables and Iberian collar with a little Sriracha sauce on top.
