Pork Cheeks with Kefir Gel, Confit Potatoes, and Black Pepper Currant Sauce

A dish that earned Bruno Šulman a spot among the top 5.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • pieces Meat, pork, pork fish

  • 3 pieces Shallot

  • 3 pods Garlic, fresh

  • 2 piece Carrot, fresh

  • 2 dl Alcohol, Wine, White

  • 5 dl Soup base, chicken, cube

  • pieces Butter, unsalted

  • 2 piece Potatoes, white

  • 100 g Yogurt, plain, from skimmed milk

  • 1 g Seaweed, agar, dried

  • 100 g Black currant, fresh

  • 1 pinch Sugar, white

  • pieces Salt, table

Steps

  1. Finely chop the shallot and sauté it in a large pot. Add whole garlic cloves and sauté them briefly with the shallot. Cut the carrot into large pieces and add them to the pot. Pour in the wine and stock.

  2. Season the pork cheeks with salt and pepper and place them in the pot on top of the vegetables, ensuring they do not touch the bottom. Cover the pot and cook the cheeks under pressure for 25 minutes, starting the timer once boiling begins.

  3. Peel the potatoes and cut them into even cubes, then season with salt.

  4. Melt the butter and clarify it (scrape off the top white layer and pour off the yellow part, leaving a small amount of the second layer of white liquid at the bottom). Heat the butter to 105°C. Add the potatoes and confit them until tender, about half an hour.

  5. Bring the agar to a boil with two tablespoons of water and mix it into the kefir. Wait for it to set, then blend it into a gel.

  6. Press the currants through a sieve to extract the juice. Simmer the juice slightly and season it with a pinch of salt and a pinch of sugar. Add black pepper to taste.

Nutrition Information (Per 100g)

  • Calories: 77.54 kcal
  • Fat: 0.65 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 11.29 g
    • Sugars: 1.59 g
  • Protein: 4.95 g
  • Fiber: 0.93 g