
Schmalzgebacken with Pork Belly
3d 18h 55m
A traditional dish served with sauerkraut, the schmalzgebackenes and garnishes are placed in the middle of the table and everyone builds their own with cabbage, pork belly, or other toppings. A kind of Bavarian taco.
Add 1 cup of apple cider vinegar and 1 cup of water to a large pot over high heat
Add ½ cup of white sugar
Add 1 tbsp of salt and mix. Bring to a boil and remove from heat
Place 200 g mustard seeds in a large, sealable jar
Fill the jar with the hot brine. Seal it and turn it upside down to create a vacuum. Let it sit for 3d. The pickled mustard seeds are ready
Season a 300 g piece of pork belly with salt and sugar to taste
Place the pork belly in a deep baking pan and place it in the refrigerator for at least 12h to lightly cure
Add 500 g of portobello mushrooms to a blender
Add 10 g of salt and blend on medium speed until it becomes spreadable
Evenly spread the mushroom paste on a baking sheet
Leave the mushroom paste uncovered at room temperature until it turns black. Stir from time to oxidize in an uniform way. The preserved mushroom spread is ready
Place 500 g of all-purpose flour and 2 pinches of salt in a stand mixer bowl
Add 200 g of sour cream and 100 g of softened butter
Add 2 eggs
Add ¼ cup of water. Mix on medium speed until you get a smooth dough
Add 2 tbsp of all-purpose flour if the dough is very wet and sticky. Mix on medium speed until well incorporated
Dust a work surface with all-purpose flour
Dust the dough with flour and knead for 5m until smooth. Form a tight ball
Transfer the dough to a container and cover with a kitchen towel. Place in the refrigerator for at least 1h to relax
Place 800 g of lard in a saucepan over medium heat. Warm until it begins to bubble. Turn off the heat
Carefully pour over the pork belly
Soak a sheet of parchment paper in water
Squeeze out the excess water and cover the pork belly with it
Cook the pork belly in the oven for 2h until crispy and golden brown. Be careful when removing from the oven to not splash the lard. The crispy pork belly is ready
Place 2 pots in a large container. Fill one with hay and the other with 1 cup of sour cream
Light the hay with a blowtorch and cover the pots with another container, or aluminum foil, to seal. Leave it for 5m until smoked
Season the smoked sour cream with salt to taste
Add lemon juice to taste and stir to combine and loosen
Transfer the sour cream to a piping bag and set aside
Place 800 g of lard to melt in a large saucepan on medium heat until it reaches 170 °C
Remove the dough from the refrigerator. Cut off about a quarter and flatten it by hand
Pass the dough through a pasta machine. Fold in thirds and pass at the same thickness 3 times, to get a 5 mm thick sheet. Repeat with the remaining dough
Dust both sides with all-purpose flour and punch 10 cm diameter disks
Fry the disks until puffed and golden brown, flipping from time to time for even cooking
Transfer to a tray with kitchen towels to drain. The schmalzgebackenes are ready
Chop the Crispy Pork Belly
Melt 1 tbsp of butter in a large pan over medium-high heat
Add 1 cup of green kale leaves and season with salt to taste. Sautée until bright and tender
Spread 1 tbsp of the pPreserved Mushroom Spread on a Schmalzgebacken. Top with kale to taste
Top with the smoked sour cream to taste and 1 tsp of the Pickled Mustard Seeds
Shave mushrooms to taste with a truffle shaver or peeler. Top with the Crispy Pork Belly. The schmalzgebackenes with pork belly is ready
Enjoy this fun and savory dish!
Yield 6 people
Sour Cream
1 cupLeaves Green Kale
1 cupMushroom
to shaveLemon
1Butter
1 tbspSalt
to taste
Pickled Mustard Seeds
Mustard Seeds
200 gWhite Sugar
½ cupWater
1 cupApple Cider Vinegar
1 cupSalt
1 tbsp
Crispy Pork Belly
Pork Belly
300 gLard
800 gWhite Sugar
to tasteSalt
to taste
Preserved Mushroom Spread
Portobello Mushroom
500 gSalt
10 g
Schmalzgebackenes
All-Purpose Flour
500 gAll-Purpose Flour
2 tbspLard
800 gSour Cream
200 gSoftened Butter
100 gEgg
2Salt
to tasteWater
¼ cup
Equipment
Hay
Blowtorch
Piping Bag
Peeler
Parchment Paper
Blender
Stand Mixer
Paddle Attachment
Pasta Machine
Probe Thermometer
Ring Cutter