Recipe | Duo of Ormalinger suckling pig


Confit of Ormalinger suckling pig belly

1000g Ormalinger suckling pig belly

2 whole cloves

5g Tasmanian pepper

2 bay leaves

100g soy sauce

20g salt

2 litres chicken stock



50g honey

2g crushed Tasmanian pepper (use a pestle and mortar)

5g fleur de sel

10g soy sauce


Pea purée

500g peas

50g finely chopped onion

50g butter


100g vegetable stock


Pumpernickel Dust

250g pumpernickel


White Polenta

300g white polenta

50g finely chopped onion

1 garlic clove

50g chicken stock

50g olive oil

Salt and pepper

50g grated parmesan

20g butter


Glazed carrots

20 baby carrots

5g  sugar

10g butter

Vegetable stock




Confit of Ormalinger suckling pig belly

Bring the chicken stock, spices and seasoning to the boil, add the pork belly and leave to simmer at 68°C for 36 hours.  Then remove the belly from the stock, place on a platter, weigh down with a baking sheet and leave to cool in the fridge. Lightly score the skin across the width of the meat and rub the marinade into the skin.  Glaze in a preheated oven at 180°C for 8 minutes.


Entrecôte of Ormalinger suckling pig

Lightly score the skin of the entrecôte across the width of the meat and rub in the salt and pepper. Brown the skin side for 5 minutes, turn over and brown the other side for a further 2 minutes, cook in a preheated oven at 180°C for 8 minutes.  Remove and leave to rest.


Pea purée

Gently sauté the onions in butter until translucent, add the peas and vegetable stock.  Allow to simmer gently for 5 minutes, process or purée till smooth and season to taste.


Pumpernickel Dust

Put the pumpernickel in a food processor and process till fine.  Then leave to dry in the oven at 100°C.


White Polenta

Gently sauté the onions and chopped garlic in olive oil until translucent.  Add the polenta, vegetable stock and season with salt and pepper.  Simmer gently for one hour, with the lid on.  Then stir in the butter and grated parmesan, and season to taste.


Glazed carrots

Trim the carrot stalks to approximately 1cm and peel the carrots. In a saucepan melt the butter, add the sugar and salt.  Add the carrots, just cover them with some vegetable stock and simmer gently until the carrots are soft.  If there is too much stock left in the pan, remove the carrots and reduce the liquid (boil down).


Bite-Sized Questions with Pascal

Describe your culinary philosophy in 5 words…

Fresh, seasonal, high quality, local and contemporary.


How do you aim for guests to feel once they have eaten your food?

Impressed and surprised. Just happy after a delicious meal with good company. I don’t want to over complicate dishes, as our guests love understated simplicity with great quality produce.


What is your greatest inspiration?

I always keep my eyes open, as there are new inspirations in every corner to affect my work.


How does your cooking reflect the Arosa Kulm Hotel?

The freshness and cleanliness of the Swiss Mountains are reflected throughout, with the use regional products. I also echo the hotel's high standards, it being a Swiss Deluxe, five star superior hotel.


Arosa Kulm

Innere Poststrasse

CH-7050 Arosa


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