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).
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.
Innere Poststrasse
CH-7050 Arosa
Switzerland
+41 (0) 81 378 88 88