Saddle of Suckling Pig with Waldviertel Caraway, Pork Ravioli and Sautéed Pointed Cabbage
Saddle of Suckling Pig
- 800 grams saddle of suckling pig boned but with its rind
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 2 clove garlic
- olive oil
- caraway seeds preferably from the Waldviertel region of Austria
- 2 pork knuckles
- 8 peppercorns
- 2 bay leaves
- 200 grams root vegetables carrot, swede, celeriac
- 1 onion
- 2 tablespoons sunflower oil
- 1/2 litre white wine
- 50 grams cold butter
- 200 grams pasta dough
- caraway seeds
- 400 grams pointed cabbage
- 80 grams butter
- Using a sharp knife, make deep incisions into the rind before seasoning the meat all over with salt and pepper.
- Sprinkle some caraway seeds on the meat side, rub in the crushed garlic, sprinkle with olive oil, and add the rosemary, thyme and bay leaf.
- Now carefully put the seasoned saddle of suckling pig into a vacuum pouch, vacuumise the pouch at the highest setting, and cook the meat in a bain-marie for 3.5-4 hours at a temperature not exceeding 75°C.
- If you don´t have a vacuum machine at home, ask your butcher to put the meat and other ingredients into a vacuumised pouch.
- After cooking, remove the meat from the vacuum pouch, dab dry, and either grill or fry (in a large frying pan) the rind side until the crackling becomes crispy.
- Put aside in a warm place ready for serving.
- Put the pork knuckles in a saucepan, add enough water to cover them, and simmer with the peppercorns, bay leaves, caraway seeds and salt for about 1 hour.
- In a sautéing pan, fry the diced root vegetables and onion in sunflower oil until they begin to brown.
- Remove the pork from its cooking water, dab dry, add to the fried vegetables, and continue frying for a while.
- Deglaze with white wine, before transferring to the oven and roasting for about 40 minutes at 200°C.
- Remove the knuckles from the roasting tray, and use a small knife to cut off the jelly-like skin, which should then be chopped finely.
- Remove the meat from the bone, and cut into small pieces.
- Put half of the cooked vegetable mixture into a bowl, and mash with a fork until smooth. Mix together the meat, pork skin and mashed vegetables, and season to taste with salt and pepper.
- To make a sauce, brown the rest of the cooked vegetables and knuckle bones in a hot pan before pouring in 2 l of water and simmering for 20 minutes.
- Pass the resulting stock through a fine sieve, and then reduce it until only about ¼ is left.
- Adjust the seasoning with salt and pepper before binding with the cold butter.
- Using a pasta machine, roll out the noodle dough as thinly as possible.
- Brush half of the rolled-out dough with a little water, place small blobs of the pork filling over this half of the sheet, and then cover with the other half of the sheet of dough.
- Press down firmly, and cut out individual ravioli that should be cooked in boiling salted water for about 2 minutes and then tossed briefly in butter in a frying pan.
- If you can`t obtain pointed cabbage, normal white cabbage could also be used, although its flavour and texture are not quite as good.
- Separate the cabbage into individual leaves, remove the hard stems, and cut the leaves into small squares (about 3x3 cm).
- Heat half of the butter in a large frying pan, add the cabbage squares, and fry a little until the leaves soften slightly.
- Pour in about 60 ml water before adding the remaining butter and continuing to cook until the mixture has a creamy consistency.
- Season to taste with salt and pepper.
- Arrange the cabbage squares on each plate, cut the wild boar into equally sized portions, and put the meat on top of the cabbage.
- Place the ravioli and sauce next to the meat and cabbage.