Gourmet Sticky Pig Snouts on Toast

Thermomix recipe: Gourmet Sticky Pig Snouts on Toast. Ready in 110 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 2-3 pig snouts (approx. 350 g), cleaned and trimmed
• 50 g smoked bacon, cut into lardons
• 1 small onion, peeled and quartered
• 1 clove garlic, peeled
• 20 g olive oil
• 500 g water or chicken stock
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp hoisin sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cumin
• 100 g firm tofu, crumbled or small diced
• 100 g mushrooms, sliced
• 2-4 slices bread, for toast
• 2 large eggs
• 2 tbsp mayonnaise
• 1 ripe avocado, sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp fresh rosemary, chopped

Instructions

1. Clean and trim the pig snouts, then cut them into 2-3 cm pieces. Set aside.
2. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add 20 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down.
4. Add the pig snouts, 500 g water or chicken stock, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Cook 60 min / 95°C / Speed 1 / Reverse. Place simmering basket on lid instead of measuring cup to allow for evaporation.
5. After 30 minutes, pause the Thermomix, scrape down the sides and bottom of the bowl, and check the liquid level. Add a splash more water if needed to keep the snouts submerged. Continue cooking.
6. While the snouts are cooking, add 50 g bacon lardons to a clean, dry frying pan and cook over medium heat until crispy. Remove bacon and set aside, reserving a little fat in the pan for the mushrooms if desired.
7. Once the pig snouts are tender, carefully remove them from the mixing bowl using a slotted spoon and set aside. Reserve the cooking liquid in the bowl.
8. Add 3 tbsp hoisin sauce, 1 tbsp apple cider vinegar, and 1/2 tsp ground cumin to the reserved cooking liquid in the bowl. Cook 10 min / 90°C / Speed 2 / Reverse, with the simmering basket on the lid, to reduce and thicken the sauce.
9. Return the cooked pig snouts to the bowl with the thickened sauce. Cook 2 min / 90°C / Speed 1 / Reverse to coat the snouts evenly. Set aside and keep warm.
10. In a clean frying pan (or using the Thermomix if preferred, after cleaning the bowl), sauté 100 g sliced mushrooms until golden and tender. Season with salt and pepper. Set aside.
11. Toast the bread slices to your desired crispness.
12. To poach the eggs: Fill the cleaned Thermomix bowl with 500 g water. Bring to a boil 5 min / 100°C / Speed 1. Carefully crack each egg into a small ramekin. Gently slide each egg into the simmering basket. Lower the simmering basket into the boiling water. Cook 3-4 min / 90°C / Speed 1, or until whites are set and yolks are runny. Carefully remove.
13. Prepare the avocado by slicing it. Finely chop 1 tbsp fresh dill, 1 tbsp fresh mint, and 1 tsp fresh rosemary. Crumble or dice 100 g firm tofu.
14. To assemble: Spread mayonnaise generously on each slice of toast. Top with the sticky pig snouts, crispy bacon, sautéed mushrooms, sliced avocado, crumbled tofu, and a poached egg. Garnish with the fresh dill, mint, and rosemary.
15. Serve immediately and enjoy your gourmet creation.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.