Who doesn't love pulled pork? I think most people have an association with this. Especially the smell is recognizable. And then that tender meat that has been simmering for a few hours…
Delicious with red cabbage and potatoes, a classic AVG.

Nice to make a new interpretation of this. It's not difficult but it does take some time so save this recipe for a Sunday afternoon. You will not regret it!

Draadjesvlees met rode kool, aardappelschuim en truffel — Pin
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Pulled meat with red cabbage, potato foam and truffle

5.0 from 2 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hours

Tools:
– Juicer
– Kidde

Ingredients

For the pulled pork
500 gr citron
0,5 small leek, in half rings
0,5 carrots, cut in brunoise
0,5 onion, chopped
1 clove garlic, roughly chopped
1 bay leaf
1 twig rosemary
1 twig thyme
0,5 l Red wine
1 beef stock cube
1 lime
Soy sauce (less salt)
For the red cabbage jelly
200 ml red cabbage juice (passed through the juicer – 1 cabbage is usually enough)
2 el Apple syrup
2 gr gelatine (cut to size if necessary)
1,5 gr agar agar
For the potato foam
300 gr peeled floury potatoes
150 ml cooking water from the potatoes
150 ml cream
50 gr butter
Nutmeg
garnish
1 fresh truffle (a few slices are enough so buy a small one – or something bigger and make this delicious one the next day linguine al tartufo along)
Candied lemon, finely chopped
If you can get it here: red sorrel

Preparation

pulled pork
Roughly chop the meat and sprinkle generously with salt and pepper.
Heat a knob of butter and a dash of olive oil, fry the meat in it.
Deglaze with the red wine and let it cook for a while so that all the crusts come off.
Heat in another pan a dash of olive oil and fry the vegetables and garlic in it, then add to the meat.
Crumble the stock cube over the pan and add the herbs.
Simmer gently for 3.5 hours.
Then remove the meat from the pan and pull it apart (you can let it cool down for a while).
Strain the vegetables so that you get a nice gravy. Season the gravy with some lime juice and soy sauce.
Spoon 2 or 3 tablespoons of gravy through the plucked meat and roll it up tightly and straight in cling film. This is a job but crucial for the end result!
Let the roll set in the refrigerator.
Before serving, preheat the oven to 180 degrees. Carefully cut the meat into nice thick slices (1 per person), make sure it stays together and heat under aluminum foil for 10 minutes (so that it does not dry out).
Bind the gravy with cornstarch if desired.
red cabbage jelly
Mix the red cabbage juice with the apple syrup and agar agar and season with salt and pepper.
Place the gelatin in cold water to soak.
Heat until it comes to a boil and let it bubble gently for a few minutes.
Remove from heat and stir in the gelatin.
Pour it onto a plate or plate. Preferably elongated so that you can cut beautiful strips later.
Let it set in the fridge.
potato foam
Boil the potatoes until tender, drain them – save 150ml of cooking liquid – and press them through a sieve (or passe vide).
Mix with the cream, the cooking liquid and the butter.
Season with nutmeg and salt (don't use freshly ground pepper as this can clog your kidde).
Pour into the kidde and spin a pattern on it.
Serve immediately.
layout
Cut strips of the red cabbage jelly the same width as the pieces of meat.
Roll up the meat in this and place on the plate, divide some candied lemon over it.
Spoon some gravy and pipe the potato foam next to it.
Finish it off with some slices of truffle and a leaf of red sorrel.
Enjoy your meal!