Gebratene Schweineschulter nach kreolischer Art mit Orange und Honig - Rezepte EASY FRY GRILL & STEAM 3 in 1 | Tefal
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Rezept von Tefal

Gebratene Schweineschulter nach kreolischer Art mit Orange und Honig

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  • Gesamtzeit 3 Std. 25 Min.
  • Zubereitung
    30 Min.
  • Backen
    1 Std. 10 Min.
  • Abkühlen
    1 Std. 45 Min.

Kompatible Geräte (1)

Zutaten

4 Personen

  • 600 g *Pork shoulder

  • 200 g *Liquid honey

  • 4 *Limes

  • 4 *Oranges

  • 60 g *Mustard

  • 2 *Onions

  • 6 Zehe *Garlic

  • 30 g *Ginger

  • 3 *Dried bird's eye chilli peppers

  • 2 EL *Olive oil

  • 20 g *Butter

  • *Nutmeg

  • *Salt, pepper

Zubehör

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Zubereitung

Schritte 1 /9

*Salt the pork shoulder on each side, then leave it to sit in the fridge for 15 minutes.

  • 600g *Pork shoulder
  • *Salt, pepper

Schritte 2 /9

*Prepare the marinade in a bowl: mix together the honey with the lemon and orange juice, followed by the mustard. Peel the onions and cut them into slices of about 2 mm thick. Peel and mince the garlic cloves. Peel and cut the ginger into 3 pieces. Add the garnish and the bird's eye chilli peppers to the bowl and mix.

  • 200g *Liquid honey
  • 4 *Limes
  • 4 *Oranges
  • 60g *Mustard
  • 2 *Onions
  • 6Zehe *Garlic
  • 30g *Ginger
  • 3 *Dried bird's eye chilli peppers

Schritte 3 /9

*Place the pork shoulder in the marinade, then put it in the fridge for 1 hour.

  • 600g *Pork shoulder

Schritte 4 /9

*Place the marinated and strained meat in the Easy Fry with the standard tray and start the STEAM programme at 100°C for 25 minutes.

  • 600g *Pork shoulder
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Schritte 5 /9

*Take the meat out and let it rest for 30 minutes.

  • 600g *Pork shoulder

Schritte 6 /9

*Meanwhile, reduce the marinade with the garnish in a saucepan over a medium heat for 25 minutes. Then filter everything into a smaller pan using a fine sieve. Set the garnish to one side. Reduce the marinade for 10 minutes until you have a syrupy sauce. Set aside.

Schritte 7 /9

*Remove the chilli peppers and the ginger from the garnish. Add the olive oil and butter to a medium saucepan. Sauté the garnish until lightly brown to obtain onion confit. Once cooked, add a dash of grated nutmeg. Set aside.

  • 2 *Onions
  • 30g *Ginger
  • 3 *Dried bird's eye chilli peppers
  • 2EL *Olive oil
  • 20g *Butter
  • Stückchen *Nutmeg

Schritte 8 /9

*Place the meat on the Easy Fry standard tray, then cover with some of the reduced sauce. Start the AIR FRY programme at 180°C for 15 minutes. After 5 minutes, check that the meat has lightly caramelised. Cover with the reduced sauce every 5 minutes.

  • 600g *Pork shoulder
  • Regular Grid

Schritte 9 /9

*Remove the meat and cut it into even 1 cm thick slices. Place on a serving plate and cover with the onion confit. Season with a little pepper. Serve with the remaining sauce and enjoy.

  • 600g *Pork shoulder
  • *Salt, pepper