Sandwich with wild boar pork and caramelized onion

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Sandwich with wild boar pork and caramelized onion2022-07-21T14:25:21+02:00
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Sandwich with wild boar pork and caramelized onion

  • CourseStreet Food
  • Preparation1h 30'
  • Difficultyhard
  • Gamewild boar
  • Calories700 - 800
  • ActivityRunning M 71', F 98'
  • Persons4

Ingredients

For the Porchetta

G 200 capocollo of wild boar
G 40 pork lard
N ½ clove of garlic
Sage and rosemary to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Orange with edible peel to taste
Fresh fennel to taste
Red tomato to taste

For the sandwich

G 360 flour type 0
G 40 flour strong type 0
G 50 yeast
G 40 whole milk
G 16 water
G 20 soft butter
N 1 egg yolk
G 8 fine salt
G 8 granulated sugar
G 8 wildflower honey
Egg yolk and milk for garnishing to taste

For the caramelized onions

G 60 red onion
G 200 apple vinegar
G 40 granulated sugar
G 12 water
Fine salt to taste

Preparation

For the sandwich

  • Make a polish with 40 g of flour strong type 0, yeast and milk. Let it ripen when doubled.
  • Begin to work the rest of the flour in a planter with water, continue to add a little water at a time until the dough begins to take rope.
  • Add the rest of the ingredients, taking care to incorporate the butter at the end. Let it rest for 10’.
  • Break the dough into 50 g pieces and give it the desired shape. Place it in a well-spaced plate and polish the surface with egg yolk and milk. Let it rise on doubling.
  • Bake at 175° C (347° F) for 18’.

For the porchetta

  • Clean the capocollo taking care to eliminate veins and tendons. Season with salt, pepper and oil.
  • Clean and wash the herbs and flavorings for the pork with warm water and bicarbonate.
  • Place the meat, flavorings and lard in a vacuum bag suitable for long cooking. Vacuum conditioned at 99.99% and cooked in a thermostatic bath at 65° C (150° F) for 18 h. At the end of cooking, chill at 0° C (32° F) and store in the refrigerator.

For the caramelized onions

  • Cut the onion into not too thin rings.
  • Dissolve the sugar with water.
  • In another saucepan boil the apple vinegar with a pinch of salt.
  • When the caramel begins to take on a golden color, decoct with hot vinegar.
  • Bring to a boil and add the onion well drained; as soon as the boil hints, remove from the heat, cover with the food film and let cool quickly in the blast chiller.

Final procedure

  • Drain the wild boar and dry from the cooking liquid.
  • Cut into thin slices and season the meat with salt, pepper, chopped fennel, orange peel and oil.
  • Drain the caramelized onions from the liquid. Cut the tomatoes into thin slices.
  • Divide the sandwiches in half and toast in a very hot oven (220° C – 428° F) for less than 1’. Stuff with wild boar, tomato and onion. Reassemble the sandwich and serve.

Other

Chef

Wine CouplingPergola DOC Aleatico

Other Info

Kcal 782*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.