Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage & malt crumble
10 portions as part of a larger menu, 4-6 portions if served as main course
Chop the onion and garlic coarsely. Place all the vegetables in the pressure cooker together with the pork cheek, thyme, black pepper, bay leaves, fennel seeds and water, seal and pressure cook for 30-45 minutes.
Lift the meat out and cool down. Strain the liquid and reduce it to 80%. Season with soy, honey, beer-vinegar and voatsiperifery pepper. Cook the liquid into a glaze.
Tear the meat into smaller pieces. Fry the meat crispy with the capers, finish by cooking the meat in the glaze.
Mix all the dry ingredients with the oil. Boil the water and scald the flour. Run the dough in a baking machine using the dough hook. Vacuum pack the dough and let it rest for 20 min. Roll out the dough according to the chefs instructions using a pasta machine. Punch out circles with a cookie cutter and fry the dough at 190°C.
Cut the sweetheart cabbage according to the chefs instructions and slice the kohlrabi thinly on the mandolin. Place the vegetables in 2 separate vacuum bags with the pickling liquid.
Mix all the ingredients and bake in the oven at 175°C for 10 min. Crumble into smaller chunks.
Place mustard seeds and pickling liquid in a saucepan. Cook the seeds on a low heat for 45 minutes. Set aside until it’s time to serve.
Juice horseradish and mix it with the egg yolks and mustard. Add the oil in a fine stream whilst mixing. Season the mayonnaise with champagne vinegar and salt.
Slice the onion thinly and place in an ice bath prior to serving.