fr

Asian buns with Fin du Monde

Mains

Ingredients

SERVES 4

 

PORK FLANK BRAISED WITH BEER

• 2 bottles La Fin du Monde (341 ml)

• 750 g pork flank, smoked with the rind

• 500 ml water or veal stock to enhance flavours

• 1 carrot

• 15 ml powdered lemongrass

• 15 ml sesame oil

• 2 celery stalks

• 2 bay leaves

• 2 sprigs of thyme

• 4 garlic cloves, crushed

• 30 ml brown sugar

 

SAUCE

• 200 g beer mayonnaise *

• 25 g light soya

• A pinch of black sesame seeds

 

GARNISH

• 4 store-bought Asian buns

• Carrot, julienned

• Napa cabbage, julienned

• 15 ml rice vinegar

• Lime juice

• Fresh coriander

• 15 ml olive oil

 

* For the beer mayonnaise recipe, consult the page of Crabcake Panko recipe.

A participation of

Pascal Bisson

Chef

Preparation

PORK FLANK BRAISED WITH BEER

• Season the pork flank with salt, pepper and powdered lemongrass and sear on each side in the salted butter.

• Mix all the ingredients in an oven-safe container and heat at 300°F or in a crockpot for 8 hours.

• When cooked, remove from the juice and let sit.

• Sear the pork flank again in the sesame oil to give it a nice colour.

 

GARNISH

• Cut carrot and Napa cabbage into juliennes (season with a bit of rice vinegar, lime juice and salt).

• Add a bit of fresh coriander

• Heat the buns with steam or toast in olive oil to taste.

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