Pulled wild boar with black garlic cream and steamed buns

Name: Pulled wild boar with black garlic cream and steamed buns
Ingredients: 1 l Brine; 10 units.items steam buns; burnt mustard powder; 700 g Vinegar; 400 g Sugar; 4 kg pulled wild boar; 700 g Water; Cucumber; 55 g CHEF Liquid Concentrate Mushroom; 120 g Egg yolks; 20 g kombu; 30 g CHEF Liquid Concentrate Vegetable; 1 Red chili pepper; Kewpie mayonnaise; black garlic cream; 1 l Water; Bay leaf; 50 ml sambai vinegar; shiso purple; Garden cress; Red onion

This recipe is featured in the livestream 'Wild van het najaar | Powered by Nestlé' with Marcel de Leeuw from October 5, 2020.

Ingredients

1lBrine

10units.itemssteam buns

burnt mustard powder

4kgpulled wild boar

Kewpie mayonnaise

black garlic cream

700gVinegar

400gSugar

1Red chili pepper

1lWater

Bay leaf

Red onion

700gWater

55gCHEF Liquid Concentrate Mushroom

120gEgg yolks

20gkombu

30gCHEF Liquid Concentrate Vegetable

50mlsambai vinegar

Preparation

Brine the shoulder for 6 hours, then cook sous-vide for 8 to 10 hours at 72°C.
Shred it and mix with roasted mustard powder and seaweed.
Make a cream from the black garlic with a little Kewpie.

Slice red onion into thin rings.

Add the kombu along with half a clove of garlic, Liquid Concentrate mushroom, Liquid Concentrate vegetable, and 700 ml water. Reduce by 50%.
Take half of the reduction and add the sambai vinegar.
Whisk egg yolks together with the reduction until cooked and put this in a siphon with 2 cartridges.

Add the kombu with ¬Ω clove of garlic, Liquid Concentrate mushroom, Liquid Concentrate vegetable, and 700 ml water. Reduce by 50%.
Take half of the reduction and add the sambia vinegar.
Whisk egg yolks together with the reduction until cooked and put this in a siphon with 2 cartridges.