Suckling Pig Loin with Wild Mushroom Bread Slices and Creamy Bacon Cabbage

Main Dishes
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Ingredients for 10 portions
  • For the suckling pig loin
  • 2 kg Suckling pig loin
  • Salt and pepper
  • Vegetable oil, to fry
  • For the wild mushroom bread slices
  • 1 kg QimiQ Cream Base
  • 2 Red onion(s), finely sliced
  • 500 g Wild mushrooms
  • 250 g Butter
  • Ground nutmeg, ground
  • Salt and pepper
  • 1 kg White toasting bread, without crust
  • 250 g Quark 20 % fat
  • 8 Egg yolk(s)
  • 8 Egg white(s)
  • For the creamy bacon cabbage
  • 500 g QimiQ Cream Base
  • 900 g White cabbage, finely sliced
  • 1 Onion(s), finely diced
  • 200 g Streaky smoked bacon, finely diced
  • 120 g Butter
  • 25 g Sugar
  • 200 ml Vegetable stock
  • 200 ml White wine
  • Cumin
Method
1.
For the suckling pig loin: season with the salt and pepper and pan fry on both sides in hot oil. Finish the cooking process in the oven at 100 °C.
2.
Preheat the oven to 100 °C (steam oven).
3.

For the wild mushroom bread slices: sauté the onion and mushrooms in the butter. Add the QimiQ Sauce Base and season to taste with the nutmeg salt and pepper. Add the mixture to the bread slices and mix well. Add the quark and egg yolks and mix well. Whisk the egg whites until stiff and fold into the bread mixture.

4.
Fill the mixture into a greased baking dish and steam in the preheated oven for approx. 30-40 minutes.
5.
For the creamy bacon cabbage: sauté the cabbage, onion and bacon in the butter. Add the sugar and allow to caramelize. Douse with the vegetable stock and white wine and season to taste with the spices. Allow to simmer until the cabbage is soft. Add the QimiQ Sauce Base and quickly bring to the boil.
6.
Serve the suckling pig loin with the wild mushroom bread slices and creamy bacon cabbage.