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Maloles Muñoz posted an update
a week ago (edited)
Level:
Executive Chef
Barbecue Alchemy
Crispy mini tartlet filled with pulled pork mixed with aioli and BBQ sauce, saffron coral, EVOO pearls, edible flowers, and candied basil.
This is the first time I’ve made pulled pork, and I absolutely loved it. In the Australian Barbecue course, there’s a recipe that’s quite interesting, but it requires too many hours in the oven, so I decided to create my own recipe using the Roner.
Cooked sous vide at 65° for 24 hours and finished in the oven, the result is tender and extremely juicy meat that “shreds” effortlessly.
In the meat marinade, along with the spices, a little bit of smoked powder gave it that traditional barbecue flavor.
We’ve enjoyed it in other traditional ways as well. I’ll be sharing those recipes over the next few days. The one I’m sharing with you today is perfect for those special occasions when we want to surprise our family at home.
Level:
Executive Chef
Alquimia de Barbacoa
Mini tartaleta crujiente de Pulled Pork ligado con alioli y salsa BBQ, coral de azafrán, perlas de AOVE, flores comestibles y albahaca cristalizada.
Es la primera vez que hago Pulled Pork y me ha encantado. En el curso Barbacoa Australiana hay una receta que es bastante interesante pero son demasiadas horas de horno y decidí hacer mi propia receta con el roner.
Cocinado al vacío a 65º durante 24 horas y terminado en horno se obtiene una carne tierna y extremadamente jugosa que se “deshilacha” sin esfuerzo.
En el adobo de la carne, junto a las especias, un poquito de humo en polvo le ha dado ese toque a barbacoa tradicional.
Lo hemos comido en otras formas tradicionales. Las iré compartiendo en estos dias. Esta que os comparto hoy está pensada para esos dias festivos que queremos sorprender en casa.
Translated from Spanish
Adriana Arcila Castillo, Hanan Almuzaini and 7 others6 Comments-
Level:
Executive Chef
That’s so interesting, Maloles—cooking pulled pork sous vide. I can’t wait to see the rest of the ideas 🤎
Level:
Executive Chef
Qué interesante Maloles, cocinar el pulled pork sous vide. Deseando ver el resto de propuestas 🤎
1a week agoTranslated from Spanish
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Level:
Executive Chef
@undefined Yeah, that was an amazing discovery, Beatriz. I absolutely loved the pulled pork. If it’s this incredible using the sous vide technique, I can’t even imagine how it would turn out if cooked the way they do in the class. I’ll upload the other presentation right away.
Level:
Executive Chef
@undefined Sii, ha sido increíble el descubrimiento Beatriz. El Pulled Pork me ha encantado. Si con la técnica sous video está increible, no puedo imaginar cocinado como lo hacen en el curso. Ya mismo subo la otra presentación
1a week agoTranslated from Spanish
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They look amazing!! 😃
Impresionante que buenas !!!!!😃
1a week agoTranslated from Spanish
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Level:
Executive Chef
@undefined Thanks, Roxana. They’re delicious, yes
Level:
Executive Chef
@undefined Gracias Roxana. Están riquísimas, si
1a week agoTranslated from Spanish
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Beautiful as always! 🙂 😍
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a week agoTranslated from GN
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