| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Rice Flour | Pork | 45 Min | 1 place |
ingredient
- 400 grams pork neck
- 6 grams of Thai Fa seasoning powder
- 15 grams of ARO ready-made dipping sauce
- 15 grams vegetable oil
- 15 grams vegetable oil
- 3 grams fresh rosemary
- 3 grams fresh thyme leaves
- 15 grams vegetable oil
- 10 grams of Japanese pea seeds
- 7 grams cherry tomatoes (1 piece)
- 5 grams of black shimeji mushrooms
- 5 grams of white shimeji mushrooms
- 3 grams of Thai Fa seasoning powder
- 5 grams carrots
- 40 grams minced pork
- 10 grams of pork fat
- 5 grams of Thai Fa seasoning powder
- 15 grams of ARO ready-made dipping sauce
- 5 grams 5 grams
- 100 grams potatoes
- 3 grams of salt
- 15 grams unsalted butter
- 40 ml fresh milk
- 5 grams vegetable oil
- 5 grams of Chinese garlic
- 20 grams fresh shiitake mushrooms
- 3 grams fresh thyme leaves
- 50 ml ARO Steak Sauce
- 50 grams of stock
- 20 grams of ARO ready-made dipping sauce
- 5 grams lemon juice
- 5 grams of roasted rice
Preparation
- Take the pork neck cut to the desired weight and pound it flat so that it can be used to wrap the filling.
- Boil the peeled potatoes.
- Add pork neck with Thai seasoning powder and vegetable oil to make it more tender.
- Mix the prepared minced pork with Thai seasoning powder and jaew sauce.
- 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.
- Use a rope to tie the pork neck tightly, but not too tight, as the intestines may burst out.
- Put it in a vacuum bag and use a vacuum sealer to suck out all the air.
- Place the pork in a sous vide tank and set the temperature to 75 degrees for 1 hour.
- Mash the potatoes with a fork until mushy, then add in the milk, butter and Thai seasoning powder. Mix until well combined.
- 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.
- Mix the nam jim jaew with roasted rice, lime juice and Fa Thai seasoning powder to coat the rolled pork.
- Stir-fried black and white shimeji mushrooms, Japanese peas and tomatoes, seasoned with Thai Fa seasoning powder.
- 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.
- Remove from air fryer, cut into bite-sized pieces, arrange on a plate, place mashed potatoes on the side of the pork pieces.
- Add the stir-fried shimeji mushrooms and edamame and mash the mashed potatoes.
- Pour the cream sauce over the side of the pork but be careful not to let it touch the pork pieces.
- 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.
- Marinating pork should include oil 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.
