Recipe by Norbert Niederkofler: Crispy Suckling Pig, Sauerkraut, Mayonnaise and Juniper Potatoes

Ingredients for 4 servings

For the Suckling Pig Rack

1 suckling pig rack
2 dl water
Salt, pepper, olive oil
60 gr suckling pig sauce

For the Mayonnaise

1 egg yolk
10 gr mustard
Salt and pepper
20 ml white wine vinegar
30 ml vegetable oil
30 gr chives

For the Juniper Potatoes

2 potatoes
Aromatics

For the Sauerkraut Salad

Julienne-cut sauerkraut
Clarified butter
Salt and pepper
A splash of broth
Mustard cress for garnish

Method

For the Suckling Pig Rack

Clean the rack by removing the bones. Briefly blanch it in salted water, making sure to immerse the meat side in the water, not the skin. Then, score the skin with a sharp knife.
Pat the meat dry, season it with salt and pepper, and sear it on the meat side (not the skin side, to keep it crispy). Bake in a preheated oven at 180°C (356°F) for a few minutes, depending on the size of the rack.
Remove from the oven and let it rest for about 10 minutes. Then, place the meat under the broiler until the skin becomes golden and crispy.
Cut the rack into 4 portions.

For the Suckling Pig Belly

Place the two belly pieces on top of each other, cook in a vacuum bag at 64°C (147°F) for 24 hours in a sous-vide water bath (Roner).
Flatten the belly under two cutting boards with a weight on top.

For the Mayonnaise

Blend together in a food processor with fresh chives until it reaches the consistency of mayonnaise. Strain if necessary.

For the Juniper Potatoes

Dice the potatoes into small cubes and soak them in cold water for about 1 hour.
Sauté them in a pan with herbs and aromatics, season with juniper salt.