Franconian Pulled Pork (Sous-vide) with Bread Dumplings

For the marinade, reduce the Silvaner with the spices to approx. 350 ml. Pour 120 ml of the reduction with the vinegar and dissolve sugar, salt and ketchup in it. The marinade should cool down a bit. Save the rest of the Silvaner reduction for the sauce. For the preparation of the meat, the meat Pat the meat dry and fry briefly on all sides over medium heat. Let the meat cool slightly on a clean surface. The stain should be injected evenly into the meat with a large syringe. Then cover or wrap the meat with the vegetable strips. Then wrap everything tightly and tightly in cling film and vacuum seal. The package should rest in the refrigerator for 12 hours. Then cook the meat in a Sous-vide water bath at 60-65 ° C for 48 hours. At the end of the cooking time, open the bag and collect the juice that has escaped. The vegetables can be discarded. Pat the meat cooked until it is pink and divide it once. Sear the pieces of meat on all sides in a large pan and pick them apart. Add some meat juice and mix well. Until serving, the meat can be covered and kept warm in the oven at around 70-80 ° C.

For the sauce, briefly toast the tomato paste and pour the collected meat juice and the rest of the Silvaner reduction over it. Vegetable essence and / or a dark stock can be added for more sauce. Then the liquid should be reduced to about half. Add about half a finely grated fresh potato and thicken the sauce by boiling it again. Pour the sauce through a fine sieve and assemble with cold butter.

To prepare the rind, place it skin-side on a large board. Remove the layer of fat with a large, sharp kitchen knife. Then gelatinize the skin in a pressure cooker with water, salt and soy sauce at medium pressure and medium heat for 1 hour. Then place the skin side on a board and let it cool down. Remove the remaining fat with a long sharp knife. Slowly dry in the oven at 120 ° C on a wire rack over a baking sheet. Towards the end, at high heat (200 ° C), "crunch up" the skin until it becomes golden yellow, then blisters will form. Let the skin cool down and break it into small pieces. Crush these pieces in the blender to a crunch powder - grain size approx. 1 mm.

For the cream savoy cabbage, first remove the outer, strongly green, coarse leaves until the light green / yellow inner leaves are exposed. Quarter the savoy cabbage, remove the stalk and cut into strips approx. 2 cm wide. Briefly brown in butter with constant movement so that a slightly nutty aroma develops. Deglaze with a little vegetable essence. Pour in the cream, simmer gently and reduce. Season to taste with salt and pepper. The savoy cabbage should keep its color and still have a bit of bite.

For the bread dumplings, cut the onion into small pieces and sweat with chopped parsley until translucent. Cut the rolls into slices or cubes and pour the once briefly boiled milk over them. After mixing briefly, set aside and let rest for about ½ hour. Mix in the steamed onions with parsley and the eggs. Dust with a little flour to create the desired consistency. Work the dough through briefly and let it rest for about 1 hour. Then form a roll and spread thinly with melted butter. Wrap in aluminum foil and optimize the shape. Put the dumplings in boiling water and let them steep for about 30 minutes. Let the roll cool down, remove the foil and cut into 1.5 cm thick slices. Fry these in butter until golden.

Mix the meat with a little sauce and squeeze it lightly into casserole dishes. Tip these onto the plate so that a nice cylinder of meat is created. Pour the sauce over it again. Arrange the fried bread dumplings and savoy cabbage on the plate. Immediately before serving, thin rind crunch, about ½ teaspoon - is very tasty - spread over the meat.