- 400g diced pork
- 2 shallots peeled and halved
- 2 cloves garlic peeled
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp TMX vegie stock concentrate
- 2 tbsp Worcestershire sauce
- 3/4 cup water
- 1 tbsp wholegrain mustard
- 2 tbsp smoked paprika
- 1 tsp cayenne pepper
- 2 tbsp sour cream
- 200g sliced mushrooms
- Fresh bread rolls to serve in (must be fresh so that you can squish the insides down
Add shallots and garlic to TMX bowl and chop for 6 seconds at Speed 7.
Scrape down sides of bowl, add oil and sauté at 100 degrees for 3 minutes on Speed 1.
Add pork and remaining ingredients except mushrooms and sour cream and cook at 100 degrees for 60 minutes Reverse Speed Soft (MC out and basket in place).
When cooking is complete add mushrooms and sour cream and cook a further 20 minutes at 90 degrees Reverse Speed Soft. Preheat oven to 180deg.
Cut a small lid out of bread rolls and push inside bread matter down and around the walls of the bread roll. Add pork mixture to fill rolls, replace lid and bake in oven for 15 minutes. Top with more sour cream and chopped parsley and enjoy!