The perfect dish forr festive occations!
Recipe (quantities für 4 people):
- 1 kg pork breast with cupping rind
- 6 tbsp honey
- 1 tbsp paprika powder
- 4 tbsp mustard
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh chopped thyme
- salt
- ¼l beef soup
- 1 medium-sized hokkaido pumpkin
- 2 pears (still very crunchy)
- ½ pointed cabbage
- 2 pieces of winter radish
- 2 tbsp of dried cranberries
- 3 medium-sized shallots
- Rapeseed oil
- salt
- 6 tbsp frying fat
- 250g Striezel
- 150g bread cubes
- 4 eggs
- 100g butter liquid
- ½l milk
Rub the pork breast thoroughly with salt, honey, paprika powder, mustard, rosemary and thyme and cover and leave to stand in the refrigerator overnight. Cover and put it in a place in the kitchen a few hours before preparation and let it cool down.
Halve, core and dice the pumpkin. Halve the pears, core them and cut into cubes. So does the radish. Cut the cabbage into large strips. Peel the shallots and cut them into large pieces. Mix the vegetables with the cranberries in a bowl, season with salt and mix with the rapeseed oil. Sear the pork breast in a pan with a little oil on the rind side and then sear the other side in the same way.
Place the rind down in an ovenproof dish and roast in the preheated oven at approx. 165 ° C for 50 minutes. Turn over and pour the beef soup. Increase the temperature to 180 ° C and fry again for 60 minutes. Spread the vegetables on a baking sheet and add the fat. Braise the vegetables in the oven at the same time as they are roasted. Occasionally stir the vegetables.
Cut the Striezel into small cubes and mix with the bread cubes. Add eggs, melted butter, salt and milk. If the mixture is too runny, add bread cubes. Let the mass steep briefly and then form small dumplings. Cook in slightly boiling salted water for 20 minutes.
Pairs well with:
The strong character of the WEINVIERTEL DAC Reserve goes well with the fruity and sweet note of the roast with the strong vegetables and the dumplings for balance.The recipes were kindly provided by Harald Pollak, chairman of the Lower Austrian inn culture/ NÖ Wirtshauskultur and head of his Retzbacherhof.
Austrian Wine Marketing/ Henry Recinos AKreative Story
