Recipe detail

Pork Pork soup

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Japanese

Program steps

  • Preheating:
  • 95 °C

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time icon Termination by time
time icon 00:30 hh:mm
probe icon 80 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
pork neck, boned and sliced into strips 600 g
vegetable oil 30 ml
carrots, diced 2 pcs
spring onions, sliced very thinly, lengthwise 2 pcs
potatoes, diced 400 g
daikon, diced 200 g
taro cake, diced 100 g
burdock, shaved 200 g
shitake, mushrooms 200 g
dashi stock 2.5 l
miso paste 50 g


. Place the burdock in a pot of cold water. Boil for 5 minutes and drain 2. Sauté the pork in oil for 4–5 minutes and add the carrot, onion, potatoes, daikon, burdock and mushrooms. Set aside and cool down while still crunchy 3. Set the oven on steam at 80°C 4. Seal the pork and vegetables with the taro cake and dashi stock in sous vide bags and cook for 20–30 minutes 5. Stir in the miso paste, garnish with raw spring onions and serve

Recommended accessories

Stainless wire shelving