Steamed bun with veal neck, kimchi and green curry

Ingredients:

steamed bun
enoki
serundeng
coconut
daikon
spring onion
1 red pepper

For the veal neck:

5 kg veal neck
3 l chicken stock
1 l sweet soy sauce
4 stems of lemon grass
1 head of garlic
3 Spanish peppers
1 large piece of ginger
2 greater galangal roots
10 kaffir lime leaves

For the calamansi gel:

2 dl sugar water
2 dl calamansi juice
gelcrema thickener

For the white cabbage kimchi:

1 white cabbage
3 cloves of garlic
1 piece of fresh ginger
2 stems of crushed lemon grass
3 kaffir lime leaves
1 tbsp fish sauce
3 tbsp Korean apple vinegar
3 tbsp sea salt

For the green curry cream:

green curry paste
coconut cream

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal neck

Difficulty: ***

Cooking methods: oven roasted

Source: Culinaire Saisonnier

Preparation

Cook the veal neck with the other ingredients for about 3 hours at 120°C (248°F). Remove from the gravy, pull the meat and reduce the gravy to a sauce consistency.

Strain the gravy in a colander and warm up the veal neck in the gravy. Blend the ingredients for the gel in the blender until smooth. Mix the salt and the finely chopped white cabbage and massage well for 10 minutes. Combine with the other ingredients, put into mason jars and leave to rest at room temperature for 8 days. Then store in the refrigerator. Blend the curry paste and the coconut until smooth. Fill the steamed bun with all the components and garnish with daikon, enoki, red pepper and spring onion.

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