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Porc au gingembre et au
cinq-épices
Temps de préparation : environ 60 minutes + 3-4 heures dans marinade
6 parts
Ingrédients
1500 g d'échine de porc
3-4 gousses d'ail
2 morceaux de gingembre de la taille
d'une noix
3 cuil. à café de sel
3 cuil. à soupe de sauce soja
3 cuil. à soupe de miel
2 cuil. à soupe de xérès
1 cuil. à café de mélange de cinq épi-
ces
2 cuil. à soupe de sauce hoisin
Sambal oelek
Préparation
Emincer finalement les gousses d'ail,
éplucher et râper le gingembre. Mélan-
ger avec le sel, la sauce soja, le miel, le
xérès, le cinq-épices et la sauce hoisin.
Assaisonner la marinade avec le sam
-
bal oelek.
Couper la viande en bande de 3 cm
d'épaisseur environ, la déposer dans
un récipient étanche, répartir la mari
-
nade dessus et fermer le récipient.
Laisser la viande mariner pendant3à4
heures au réfrigérateur et la retourner
de temps en temps.
Retirer la viande de la marinade et la
déposer sur une grille elle-même posée
sur un plat universel. Verser la viande
dans le four préchauffé et activer immé
-
diatement la diffusion de vapeur.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 170–190 °C
+ Préchauffage
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
20–30 minutes
Recettes
161
161


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