Pork Belly Under Caraway Crust, Pork Cheeks with Celery Puree and Broad Beans

Pork belly with a caraway seed crust

1. Carefully cut off the rind from the pork belly and set aside. Salt the belly meat and then smoke it for about 2 hours. Place the belly meat in a shallow saucepan with about 1 liter of water. Peel and halve the onion, then add the bay leaf, thyme and caraway seeds.
2. Close the pot and cook the pork belly in the oven at 180 degrees for an hour, then turn the meat over and let it stew covered for an hour. Remove the pork belly from the broth and peel off the cartilage and fat. Or: bake in the oven at 58 degrees, low temperature for about 24 hours.
3. Place the meat between two small trays and wrap them tightly with cling film so that the belly meat is pressed flat and keep the whole thing cold. Preferably overnight. Put the pork rind in the hot oven and let it dry until crispy. Allow the stock to reduce significantly and set aside for the jus.

crust

1. Mix the pork rind very finely with a little olive oil, then place in a sieve and let the oil drain off. Finely grate the white bread, finely chop the cornflakes and roast them together in a coated pan without fat. Mix in the butter, pork rind mix, herbs and caraway seeds. Season to taste with salt and lime pepper. Roll out the mixture between two layers of baking paper and freeze.

Pork cheeks

1. Loosen the silver skin of the pork cheeks, season the cheeks. Sear the pork cheeks in a little oil, deglaze the pork belly with jus, reduce a little, add red wine and boil down again and stew. about 45 minutes.

Jus

1. Peel the shallots, cut them into small pieces and sauté them with the caraway seeds. Deglaze with red wine and reduce by half. Pour in the veal jus and pork belly stock and reduce the liquid by half again. Strain the sauce through a fine sieve and stir in the caraway thyme just before serving and round off with salt and pepper.

Serving

1. Cut the pork belly into 5 × 5 cm pieces, fry briefly on all sides, cut the crust into 5 × 5 cm pieces and place on the seared meat and bake in the oven at around 160 degrees until golden brown and crispy.

celery puree

1. Peel the celery and cut into small pieces. Put 500 ml cream and 150 g butter in a saucepan and heat, add celery pieces and let simmer until soft. Take the celery out of the pot, puree and season with salt and pepper.

Broad beans

1. Remove the skin of the beans, cut the charlotte into small cubes and fry in the butter until translucent, add the bean kernels, cut the savory into small pieces and fold in.

Chorizo ​​foam

1. Dice Chorizo. Quarter and core the paprika and cut into strips. Peel shallots, potatoes and garlic, cut into small pieces and sauté with chorizo ​​cubes and paprika strips in olive oil for about 2 minutes.
2. Fill up with stock and simmer for about 30 minutes over low heat. Then puree everything very finely in the mixer and pass through a fine sieve. Then boil down a little, add the spices and let it steep for a few minutes. Season to taste with salt. Put everything through a fine sieve again and mix in the olive oil with a hand blender.