Stinco in BBQ con maionese all'aglio nero by @federicofusca
3h10
2 servings
🍖
200 g
Pork shank
🌼
100 g
Mustard
🍖
150 g
BBQ sauce
🌶️
25 g
Sweet paprika
🌶️
25 g
Spicy paprika
🧂
25 g
Black salt
🫚
15 g
Ginger
🥚
1
Egg
🫗
200 ml
Seed oil
🍋
Lemon juice
🍶
Wine vinegar
🧂
Salt
🧄
3 cloves
Black garlic
Mix
BBQ sauce
Mix spices with BBQ sauce
Rub
Pork shank
Rub on pork shanks
BakeBake at 150°C, wrap in foil
- Mix
Egg
Wine vinegar
Seed oil
Mix egg, oil, lemon, vinegar
Add
Black garlic
Add black garlic to mayo
Stinco in BBQ con maionese all'aglio nero by @federicofusca
3h10
2 servings
🍖
200 g
Pork shank
🌼
100 g
Mustard
🍖
150 g
BBQ sauce
🌶️
25 g
Sweet paprika
🌶️
25 g
Spicy paprika
🧂
25 g
Black salt
🫚
15 g
Ginger
🥚
1
Egg
🫗
200 ml
Seed oil
🍋
Lemon juice
🍶
Wine vinegar
🧂
Salt
🧄
3 cloves
Black garlic
Preparation Steps
Step 1/5
Mix spices with BBQ sauce
Step 2/5
Rub on pork shanks
Step 3/5
Bake at 150°C, wrap in foil
Step 4/5
Mix egg, oil, lemon, vinegar
Step 5/5
Add black garlic to mayo
Composition
Ingredients
Types
Meat, Condiments, Spices, Vegetables
Ingredients
Pork shank, Mustard, BBQ sauce, Sweet paprika, Spicy paprika, Black salt, Ginger, Egg, Seed oil, Lemon juice, Wine vinegar, Salt, Black garlic
Allergens
eggs
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
3 hours 0 minutes
Overall
3 hours 10 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
foil
Appliances
oven
Type
Type
Type Of Dish
Occasions
BBQ
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Bitter, Spicy, Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 3 months (wrap well in foil)