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สันคอหมูม้วนจิ้มแจ่ว กับซอสครีมเห็ด

Pork neck rolls with jaew sauce and mushroom cream sauce

food Food type Main Ingredients Take time Serve
Thai food Rice Flour Pork 45 Min 1 Serves

Ingredients

Preparation

  1. Take the pork neck cut to the desired weight and pound it flat so that it can be used to wrap the filling.
  2. Boil the peeled potatoes.
  3. Add pork neck with Thai seasoning powder and vegetable oil to make it more tender.
  4. Mix the prepared minced pork with Thai seasoning powder and jaew sauce.
  5. Take the pounded and marinated pork neck and place the minced pork filling in the center of the neck (it will look like pork sausage). Then wrap the pork together.
  6. Use a rope to tie the pork neck tightly, but not too tight, as the intestines may burst out.
  7. Put it in a vacuum bag and use a vacuum sealer to suck out all the air.
  8. Place the pork in a sous vide tank and set the temperature to 75 degrees for 1 hour.
  9. Mash the potatoes with a fork until mushy, then add in the milk, butter and Thai seasoning powder. Mix until well combined.
  10. Add the sliced ​​fresh shiitake mushrooms to the pan and stir-fry until they turn brown, then add the ARO steak sauce, cream, and season with Thai Fa seasoning powder. Blend until smooth.
  11. Mix the nam jim jaew with roasted rice, lime juice and Fa Thai seasoning powder to coat the rolled pork.
  12. Stir-fried black and white shimeji mushrooms, Japanese peas and tomatoes, seasoned with Thai Fa seasoning powder.
  13. Take the pork that has been cut out of the vacuum bag and then grill it in a pan. When it is colored, spread the nam jim jaew sauce all over the pork and put it in the air fryer.
  14. Remove from air fryer, cut into bite-sized pieces, arrange on a plate, place mashed potatoes on the side of the pork pieces.
  15. Add the stir-fried shimeji mushrooms and edamame and mash the mashed potatoes.
  16. Pour the cream sauce over the side of the pork but be careful not to let it touch the pork pieces.
  17. Leaf arrangement

Notes
  • The pork used for wrapping should be pork neck because it will be soft and not tough, making it suitable for making steak.
  • When marinating pork, oil should be included because oil will make the pork more moist and tender.
  • Sous vide is a cooking method that uses water to cook food at a temperature and time that is appropriate for each type of meat.
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