First time I’m doing the buns.
I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.
It's actually super easy but so damn long xD
I'm keeping a notebook with my recipes so the kids don't have to start from scratch when their eventually take off so here it is - translated as good as I can though.
First there's a rub for the pork cheeks:
- 2 s smoked paprika
- 1 s ground cumin
- 1 s ground coriander seeds
- 1 s powdered garlic
- 1 s powdered oignon
- 1 s salt
- 1 s black pepper
- 1 s Espelette pepper (from France & kid safe, go wild with some hot pepper if you want)
- 1/2 s sugar
And I used 1.5k of pork cheeks
Coat with the rub & let it between 1 hour and a whole night in the fride
Searing in a hot pan and then put all the cheeks in an oven-safe casserole dish
Add apple juice up to 3/4 of the meat height and some apple vinegar. I also add some garlic cloves (2, 3) and 1 minced shallot. Let it cook for 4 hours at 140° - possibly removing the cover and increasing to 150 the last 30 mins depending on how it looks
Then shred it like crazy and add salt / pepper / some more apple vinegard. I personally also mix the juice for a perfect consistency and denpending how liquid it is I might reduce it a bit as well.
And that's it for the meat :)
The buns were suprisingly easy as well - shout out to Marie from work for the recipe.
- 500gr bread flour
- 8gr salt
- 25gr sugar
- 1 egg
- 200 ml of tepid milk
- 60 ml water
- 60gr of soft butter
- 1 little bag of dry yeast
I mixed the yeast in the water and let it one the side. Put every ingredient but the salt in our mixed and started it. Added the water and after a few sec I added the salt and let the whole thing mix for about 8 mins.
I put the mix in a large bowl and let it rest for 1h30
After that I portionned it by ~120gr balls which I let rest for an additonal 30 mins on a rack
I put some egg yolk with a bit of water on top with some sesame seeds And then it's 15mins in the oven at 180°c
The coleslaw it just an equal mix of red / green cabage & shredded carrots with a sauce: 4 parts mayo, 1 part grain mustard, 1 part honey, apple cider vinegar, salt & pepper.
Damn that was so good.