Recipe detail

Pork Pulled pork burgers

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pork

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 200 °C

To view the entire table, move the table to the right.

Fleisch anbraten

1
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Fleisch über Nacht garen

2
Combination
30 %
time icon Termination by time
time icon 12:00 hh:mm
probe icon 75 °C
ventilator icon 50 %
ventilator icon 

Vorteig

3
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 35 °C
ventilator icon 50 %
ventilator icon 

Hauptteig gehen lassen

4
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 35 °C
ventilator icon 50 %
ventilator icon 

Hauptteig backen

5
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Die halbierten Burgerbuns antoasten

6
Hot air
100 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit

Name Value Unit
pork neck 1 kg
sea-salt 1 pcs
brown sugar 1 pcs
ground smoked paprika 1 pcs
mustard powder 1 pcs
freshly ground black pepper, ground 0.5 pcs
garlic powder 0.5 pcs
onion powder 0.5 pcs
onion powder 0.5 pcs
cayenne pepper 0.25 pcs
caraway seeds 0.25 pcs

Name Value Unit
fresh yeast 1 pcs
milk 3.5% 250 ml
plain wheat flour 250 g
brown sugar 60 g

Name Value Unit
plain wheat flour 500 g
Butter 200 g
salt 10 g
egg yolk 10 pcs
egg yolk 2 pcs

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 2316.6 kJ
Carbohydrate 121.2 g
Fat 69 g
Protein 77.1 g
Water 0 g

Directions

Meat: Put all the spices in a bowl and rub the meat with them. Then place the meat in a 100 mm AMT roasting pan and put it in the combi steamer preheated to 200°C on hot air for 10 minutes. In the second step, cook the meat overnight at 75°C and 30% combination steam for 12 hours. When the meat is tender, you can tear it apart with two forks. Pre-dough: Dissolve the yeast in the lukewarm milk and mix with the remaining ingredients and cover with a damp cloth. Let the pre-dough rise in the combi steamer for about 30 minutes at 35 degrees and half the fan speed.
Main dough: Mix all the ingredients of the main dough and add them to the pre-dough. Leave the dough covered again in the combi steamer for 30 minutes at 35 and half fan speed. Form balls (approx. 80g) out of the dough on a floured work surface and place on a flat AMT baking plate. Cover the balls again with a damp cloth and let them rise again in the combi steamer for 30 minutes at 35°C and half fan speed. Brush the buns with egg yolk and bake in a preheated combi steamer at 200°C for about 30 minutes until golden.
Finishing the Burger:
Preheat a fluted AMT baking plate in the combi steamer to 200°C hot air and lightly toast the halved burger buns on the cut surface. Remove the buns from the oven and top with meat, chedder and burger sauce as desired and place in the combi steamer for a minute until the cheese has melted.