Spekkoek
Released
Designer
Ronald Kranenbarg
Inspired by
Traditional Indonesian "Spekkoek"
Concept core
Two layers of different meat types wrapped into the shape of a piece of "spekkoek". Layers of alternatly fat and meat in the belly refer to the print of layers in the "spekkoek"
Ingredients
- belly slices (5 mm thick)
- Coarse ground pork meat
- Indonesian spices, herbs and marinade (Kecap, Djahe, Ketoembar, Djinten)
- Soerendeng
- Red sweet pepper
How it's made?
- Spice the coarse pork meat
- Spread the meat preparation of the belly slice
- Roll the two layers and shape it into a triangl
- Crush the soerendeng in a oelek
- Decorate on all sides with soerendeng and on top with pieces of sweet pepper
Cooking
- Prepare the "spekkoek" in a preheated oven of 175 °C for 20-25 minutes
| < Prev | Next > |
|---|
3d
appliances
bacon jam
bar
barbecoa
beef straw
bennys
bloody mary
crumbed
falling pixel
jamie oliver
keiths quality foods
korea
meat liquor
meat tray packaging
meateasy
natural sticks
paper clip
plant based material
plantic technologies
skewers
snowboard
stone roasting
the butcher shop
virginia lamb meats
Retweeted 18 minutes ago via web • 1 retweet
3: normally the chase is better than the catch, but this is really #delicious! #meat thank you http://t.co/w3o6Tn73 http://t.co/GBVFPfAv
18 minutes ago via web
2: of course the grill: enjoy the smell of sizzling meat and the melting of the very tasteful fat http://t.co/QXSxWIgm
40 minutes ago via web
Did you know that you enjoy a good steak at least three times.....? #meat #inspiration #dryagedsteak
2 hours ago via web
