Pork Strips with Spaetzle

shredded

1. Cut the pork schnitzel into strips and place in a bowl. Roast the fennel and Tellicherry pepper in a pan without fat until it starts to smell very strong and then grind it in a mortar, then put this mixture in an extra bowl.
2. 3 Add tablespoons of cognac and the Dijon mustard and a little salt to the spice mixture and stir and now gradually stir in the walnut oil so that a creamy emulsion is formed, then pour this over the shredded meat and massage it in very well by hand, cover and leave in the refrigerator for at least 2 hours to let.
3. One hour before roasting, take the shredded meat out of the refrigerator so that it reaches room temperature. Heat a pan strongly and fry the sliced ​​meat in it strongly and briefly (oil does not need to be added as the marinade contains enough) and then remove and set aside.
4. Now put the champis in the pan and sear them very hot, they should be colored. Make sure that the pan is hot enough, otherwise the champis will immediately draw water and start to boil and get an unsightly consistency. Then add the shallot and the garlic, add a little salt and pepper.
5. When the shallots are translucent, deglaze with the vegetable stock and reduce to a low heat for about 10 minutes, then add the cream and allow to reduce again for 5 minutes. Add the shredded meat, season with salt, pepper and possibly some Dijon mustard and let it steep for approx. 5 minutes over the lowest heat – do not boil anymore.
6. Finally, add a tiny sip of cognac. An additional thickening of the sauce is absolutely not necessary, the creamy consistency results from reducing.

spaetzle

1. Put the flour, a pinch of salt and the eggs in a bowl and stir with a wooden spoon and gradually add some mineral water to make a homogeneous dough. Beat it really nicely with the wooden spoon, the dough should be tough and flow off the spoon without tearing. The dough is ready when it throws really big bubbles.
2. Let the dough rest for at least 30 minutes. Then bring a saucepan of salted water to a boil. And now, with the help of a spaetzle sieve, scrape the dough into the boiling water, the spaetzle are ready when they float on top. Use a skimmer to lift the spaetzle out of the water.
3. If you do not want to use the spaetzle immediately, but perhaps part of it the next day, put the hot water directly into a bowl with ice water and take it out when they have completely cooled down (with a skimmer). So they don’t stick together and are very easy to portion.
4. Now heat some butter in a pan and toss the spaetzle in it and serve with the shredded meat.