Ingredients
For 10 portions
For the suckling pig loin
2kg
Suckling pig loin
Salt and pepper
Vegetable oil, to fry
For the wild mushroom bread slices
1kg
QimiQ Cream Base
2
Red onion(s), finely sliced
500g
Wild mushrooms
250g
Butter
Ground nutmeg, ground
Salt and pepper
1kg
White toasting bread, without crust
250g
Quark 20 % fat
8
Egg yolk(s)
8
Egg white(s)
For the creamy bacon cabbage
500g
QimiQ Cream Base
900g
White cabbage, finely sliced
1
Onion(s), finely diced
200g
Streaky smoked bacon, finely diced
120g
Butter
25g
Sugar
200ml
Vegetable stock
200ml
White wine
Cumin
Preparation
- 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.
- Preheat the oven to 100 °C (steam oven).
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.
- Fill the mixture into a greased baking dish and steam in the preheated oven for approx. 30-40 minutes.
- 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.
- Serve the suckling pig loin with the wild mushroom bread slices and creamy bacon cabbage.
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