Locally reared pork with root vegetables and potatoes | euromaxx
[Music] the luxury Weston Grand hotel is located close to Berlin’s famous Brandenburg [Music] gate the hotel restaurant relish serves typical Berlin specialities hearty meals made to a high standard such as rack of lamb with pepper sauce and bean strudel the recipe is from Hotel chef Peter [Music] humle the nicest thing about cooking for me is that I’m constantly producing one or more new dishes I can put all my fantasy and creative expression into my work Peter humle has been working at the hotel for 20 years together with his team he creates a surprise dish every day under the title trust me the ingredients follow strictly defined criteria it is very important that the ingredients we use are local that means they don’t have to be shipped very far so we can get them to where we need them in the kitchen right away they should also be of very high quality humle likes to shop at the city’s Food Markets where Merchants from Berlin and the surrounding region offer fresh local [Music] products G gasman runs a Farm close to Berlin Peter humle goes to him to buy all his root vegetables this type of radish has a very fresh taste but it’s not as hot as a normal radish or as a steer as a turnup p is using the radish to make today’s special dish a ragu of potatoes radishes with cabbage and [Music] pork the pork comes from locally reared animals that were fed on apples the meat is like iiro pork from Spain it almost has the same quality it’s great that we have such good quality pork available here in Germany it means you can really look forward to eating pork [Music] this is how the dish is made fry the pork belly in a hot pan and then add ve stock then place the pork in the oven at 130° C for 1 and 1/2 hours until the meat is crispy clean and chop the Cabbage it’s rich in vitamins and a classic ingredient in Berlin dishes Peta Humper then Cuts small chunks from from the potatoes and radishes he uses a special scoop to remove the pieces you can also dice them and then saute the pieces in cream quickly saut the cabbage with a little vinegar vinegar improves the taste of the cabbage and makes it a little sweeter next fry the pork medallions in a little butter then cut the pork belly into portions finally arrange everything on a plate Peta humle hearty Berlin meal is ready it can be eaten all year round with seasonal side [Music] dishes this is the Ragu of potatoes radishes and pepper it’s served with brazed pork belly fried wild cabbage and pork tenderloin F from humle recommends a refreshing white wine with a meal [Music] Bona
This recipe comes to us courtesy of Peter Hampl from the Westin Grand Hotel in Berlin
Ingredients
1 kg pork belly
0,8 kg filet of pork
1 bunch of root vegetables
300g potatoes
1 small pointed cabbage
0.5 liter of veal stock
3 pieces of sage
2 carrots
1 stick of celery
4 shallots
0.3 liter rape seed oil
butter
1 bunches of thyme
1 piece of garlic
0.1 liter of cream
0.1 liter of balsamic vinegar
Salt, freshly ground white pepper, cumin, sugar, nutmeg.
Preparation
– Season the pork belly with salt, pepper and a little cumin. Fry for a short time. Cut the vegetables into cubes and add the celery and shallots. Roast the vegetables and add the veal stock.
– place in an oven for about an hour-and-a-half at 130 degrees Celsius.
– cut the pork filet into medallions.
– peel the radishes and then use a scoop to from small balls or dice.
– wash the potatoes and remove small pieces with scoop or dice.
– place the small pieces of potato and radish (or other root vegetables) in salted water and cook until just firm.
– remove the external leaves of the cabbage and cut into eighths. Sautee the cut cabbage with salt, pepper, sugar and balsamic vinegar for about 10 minutes.
– when the pork belly has finished braising place under a grill and heat until the crust is crispy, then cut into portions.
– fry the pork medallions with salt and pepper in a little oil.
– Cut the shallots into small pieces and cook in oil until colorless. Add the small pieces of potato and radish. Stir in the cream and cook a little with pepper, salt and grated nutmeg. Then arrange everything on a plate. Bon appetit.