A Recipe by Pascal Kleber
Pascal Kleber, Executive Chef at Arosa Kulm Hotel gives you a recipe fro a duo of Ormalinger suckling pig with pea purée, pumpernickel dust, glazed carrots and white polenta, and an exclusive...
Keywords
- hotels & travel
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Ingredients
- 1000g Ormalinger suckling pig belly
- 2 whole cloves
- 5g Tasmanian pepper
- 2 bay leaves
- 100g soy sauce
- 20g salt
- 2 litres chicken stock
- 50g honey
- 2g crushed Tasmanian pepper (use a pestle and mortar)
- 5g fleur de sel
- 10g soy sauce
- 500g peas
- 50g finely chopped onion
- 50g butter
- Salt
- 100g vegetable stock
- 250g pumpernickel
- 300g white polenta
- 1 garlic clove
- 50g chicken stock
- 50g olive oil
- pepper
- 50g grated parmesan
- 20g butter
- 20 baby carrots
- 5g sugar
- 10g butter
- Vegetable stock
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