Le GourMate sous vide pork hock with Lyonnaise onions, roasted potatoes, and marinated vegetables
(0)
85 min
Pataky Péter
Kifli Kukták
Preparation method
1
Place the pork hocks, still in their bags, into warm water for 30 minutes to melt the gelatinous roasting juice.
2
Meanwhile, peel both the potatoes and onions, then slice them into rings.
3
Peel the vegetables as well, if necessary, then cut them into thin strips.
Ingredients
Price per portion:HUF 3,362.40
Ingredients
You probably have at home
Nutritional values
Energy value
5209.08 kJ1245 kCal
50 min
