CBT | Low Temperature Cooked Pork Schooner

In this video by Segreti da Chef, discover how to prepare the delicious Goletta di Suino cooked at low temperature! Learn to enhance this poor but flavorful cut of meat through slow and meticulous cooking.
I will guide you step by step, from the preparation of the ingredients to the final touch with the beetroot gel and the datterini in confit.
Don't miss the secrets for a dish that will amaze everyone!
INGREDIENTS:
• 1 kg of pork schooner
• Sparkling water
• 40/40 solution
• Ground pepper
• Dried garlic
• Extra virgin olive oil
• Demi glace
• Rosemary
• Thyme
• Crescioni cress
For the Beetroot Gel
• 140 gr of beetroot juice
• 25 gr of sugar
• 25 gr of water
• 2 gr of agar agar
For the datterini in confit
• 150 gr of red datterini
• 10 gr of salt
• 20 gr of brown sugar
• 5 gr of thyme
• 10 gr of EVO oil
VIDEO LINK:
40 40 Solution: • CBT | Come si fa e cos...
Veal Cutlet in CBT: • CBT | Cotoletta di Vit...
Demi Glace: • La Demi-Glace partendo...
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