Recipe |Duo of Ormalinger suckling pig

Ingredients

Confit of Ormalinger suckling pig belly

1000gOrmalinger suckling pig belly

2whole cloves

5gTasmanian pepper

2bay leaves

100gsoysauce

20gsalt

2 litreschicken stock

Marinade

50ghoney

2gcrushed Tasmanian pepper (use a pestle and mortar)

5gfleur de sel

10g soysauce

Pea purée

500gpeas

50g finely chopped onion

50g butter

Salt

100g vegetable stock

Pumpernickel Dust

250gpumpernickel

White Polenta

300gwhite polenta

50gfinely chopped onion

1garlic clove

50gchicken stock

50golive oil

Salt and pepper

50ggrated parmesan

20gbutter

Glazed carrots

20 baby carrots

5g sugar

10g butter

Vegetable stock

Salt

Method

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, highquality,localand contemporary.

Howdo you aim for guests to feel once they have eaten yourfood?

Impressedandsurprised.Justhappyafteradeliciousmealwithgoodcompany.Idon’twanttoover complicatedishes, as ourguestslove understated simplicitywith great quality produce.

Whatisyour greatestinspiration?

I always keep myeyesopen, astherearenewinspirationsineverycorner to affect my work.

Howdoesyour cooking reflect theArosaKulm Hotel?

ThefreshnessandcleanlinessoftheSwissMountainsarereflectedthroughout,withtheuseregionalproducts.Ialsoechothehotel’shighstandards,itbeingaSwissDeluxe,fivestarsuperiorhotel.

Arosa Kulm

Innere Poststrasse

CH-7050 Arosa

Switzerland

+41 (0) 81 378 88 88

arosakulm.ch