Asian Style Cushion
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate, plancha
Ingredients
• 4 cushions
• 50 ml soy sauce
• 1 piece of ginger, chopped
• Pepper
• Curry
• 200 ml teriyaki sauce
• 200 g sugar snap peas
• 1 pack of 3, pepper mix
• 2 carrots
• 200 g shiitake mushrooms
• ½ stick of celery
• 1 bowl of colorful cress
• Curry powder
• Chili sauce
• Salt
• Pepper
Cuscino from shoulder of pork
I had never heard that before, when Fabian Beck told me he would like to prepare a cuscino for the FIRE&FOOD readers. What is a cuscino? A term from the Italian for a pillow. He explained to me that it is a piece of pork shoulder. In Swabia and Franconia, where Fabian comes from, it is a piece of pork shoulder. There you find the cuscino directly on the shoulder blade. When cut, it looks like a steak. A tender, quick-grilled piece with a nutty note, something delicate from the Swabian-Halle pork.
Matching accessories are available in our shop!
preparation
➊ Place the cuscino meat pieces in a bowl and pour the soy sauce over them, add ginger, pepper and curry. Mix well and leave to stand for half an hour.
➋ Place on the grill indirectly at around 90 °C and aim for a core temperature of 50 °C. When this is reached, brush with the teriyaki sauce and raise the core temperature to 60 °C.
➌ For the vegetables, cut all the ingredients into thin strips. Fry the mushrooms with a little oil, salt and pepper on the plancha or grill plate until they are nice and golden brown. On a second plate, fry the carrot strips in a little oil, add salt and sugar. Then add the celery and pepper and let them sweat. Sprinkle with a little curry and pour a dash of chili sauce over the top.
➍ Sprinkle the finely chopped sugar snap peas on top and mix all the vegetables well.
Recipe by Fabian Beck
Fabian Beck is a trained master chef. Today he runs the kitchen at the König-Ludwig-Haus Würzburg. Grilling is his great passion. He regularly competes in championships with his team "Smoking Cowboys" and has won the title of "Franconian Grill Master" among others. His book "Ceramic Grilling in Perfection" was published in October 2017. When it comes to grilled food, the Rieden native places particular emphasis on quality and regionality.
Recipe from FIRE&FOOD issue 02/2018
