schweinebauch-auf-fraenkische-koreanische-art-mit-breznknodel-und-geroestetem-spitzkohl

Pork belly, Franconian-Korean style, with pretzel dumplings and roasted pointed cabbage

The different components of the dish

The mushroom ragout is made from several carefully prepared components that together create a special taste experience. We'll show you step by step how to do it:

Pork belly

Schweinebratensauce

Breznknödel

Roasted Pointed Cabbage

Optional: Homemade Vegetable Dashi

Ingredients needed for 4 people

1.5 – 2 kg pork belly, 2 kg pork bones
500 g pork trimmings
Root vegetables (onion, carrot, celery)
Approx. 1.5 l broth (vegetable dashi)
3 onions
2 carrots
150 g celery
2 tbsp tomato paste
400 ml beer
Broth from pork roast drippings
1–2 tsp soy sauce
4 stale pretzels
250 ml milk, 2 eggs, 40 g butter
2 tbsp chopped parsley
2 small pointed cabbages
150 g kimchi & 2–3 tbsp kimchi juice
2 tbsp neutral vinegar & 6-7 tbsp neutral oil
1 tsp sugar
Salt, pepper

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Korean-Franconian Pork Belly

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

Optional: Homemade Vegetable Dashi

The base for this dish is a vegetable dashi. It gives the mushroom ragout a fine umami note and can either be bought at an Asian market or prepared in advance. We'll show you step by step how to do it.

You will need these ingredients (for approx. 5 liters):

5 l cold water
80–100 g kombu (dried seaweed)
80–100 g dried shiitake
800 g vegetable scraps (e.g., carrot, celery, leek, onion)
1–2 tbsp soy sauce

Now it's time for the gravy!

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Schweinebratensauce

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

Let's continue with the pretzel dumplings!

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Pretzel Dumplings (Rolled and Fried)

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

Almost there! All that's left is the roasted pointed cabbage with kimchi vinaigrette.

Roasted Pointed Cabbage with Kimchi Vinaigrette

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

The Perfect Finish

Now everything comes together.

Arrange the fried pretzel dumplings with the juicy pork belly and coat with the rich pork roast sauce.

Place the roasted pointed cabbage next to it and generously dress with kimchi vinaigrette. Finally, add the crispy pork crackling on top and finish with fresh spring onions. For crunch. For freshness. For the perfect finish.