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Bubble waffle with pulled pork

Crispy corn waffle with pulled pork, avocado cream, pickled red onion, charred corn and nacho. Approximate cost per person: €3.25.We understand that cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

10Eggs
100gCheddar red grated
200gUnsalted butter
200gUniversal flour tipo 00
4Water
50gSweetcorn

200gMedium Dutch onions
1kgpork neck
50gTangy chipotle seasoning & rub

1units.itemsRed chili pepper
100mlSushi vinegar
500gRed onion

2units.itemsAvocado
1units.itemsLime
10gTangy chipotle seasoning & rub

15gCorn blanched
20gTortilla chips nacho salted

Preparation

  1. Use some of the corn liquid and top up with water to 400 ml.
  2. Let the water with the butter and a little salt melt over low heat.
  3. Add flour and heat until a 'dough ball' forms that comes away from the edge.
  4. Transfer to a stand mixer with a whisk and beat in the eggs one at a time.
  5. Finally, fold in the grated cheddar and corn kernels.
  6. Fill the waffle iron with the mixture and bake until golden brown.

  1. Halve the pork neck lengthwise into two long pieces.
  2. Brown the meat on all sides until golden.
  3. Rub with the spice rub and let marinate for at least an hour.
  4. Sauté the onions and spread them over the bottom of a roasting pan or oven dish.
  5. Place the meat on top and add broth until it is submerged.
  6. Cover with a lid or aluminum foil.
  7. Cook for 4 hours in an oven at 110°C.
  8. Let cool in the liquid, then pull the meat apart into pulled pork.

  1. Slice the onion and pepper into thin rings.
  2. Place in a heatproof jar or preserving jar.
  3. Boil the sushi vinegar and pour it boiling hot over the onion and pepper.
  4. Let cool completely and set aside until use.

  1. Scoop the flesh of the avocado into a measuring jug.
  2. Add the herbs, the juice, and zest of the lime.
  3. Blend until smooth and season with salt and pepper if desired.

  1. Heat the pulled pork in a frying pan.
  2. Briefly warm the bubble waffle in an oven.
  3. Briefly torch the corn (cut from the cob) with a blowtorch.
  4. Divide the pulled pork over the waffle.
  5. Pipe dots of avocado cream on top.
  6. Top with the corn, pickled red onion, and pieces of nacho chips.