Grilled sous vide pork neck ciabatta with chive cream cheese
10 min
Pataky Péter
Ingredients
Price per portion:HUF 3,609.35
INGREDIENTS
IF YOU'D PREPARE IT DIFFERENTLY
Preparation method
1
For the cream cheese, chop the chives and mix them with the cheese. Season with pepper, and salt if needed.
2
Cut the ciabatta in half and toast it in a pan or on a grill.
3
Place the sous vide pork neck, still in its pouch, into warm water for 15 minutes.
Chef's tip
This sandwich can also be made with sous vide chicken breast, sous vide pork belly, any salad, or even grilled vegetables.
Nutritional values
Energy value
3535.48 kJ845 kCal