Where:
The tastiest meat to try in Saltzburg, Austria

The tastiest meat to try in Saltzburg, Austria

by George Black 10 days ago
585 Kcal
  • Protein 15g
  • Carbohydrates 11g
  • Fat 32g
Difficult cooking
60 min

Saltzburg has always been a city of enterprise and discipline. Founded in the 7 century, it quickly became a set of episcopal power and a hub of mining for salt and gold, as well as bustling trade and cultural exchange. Today, the city is best known for its Baroque architecture and is one of the best-preserved city-centres north of the Alps.

Сultural explorers and curious visitors will find many places to go and things to do, including having some time for eating out. 

Where to try
loading
IKARUS
#8 of 1200 restaurants in Salzburg , Austria
Address: Wilhelm-Spazier-Straße 7A, Salzburg, Austria

Enjoy a great thick steak when remembering your experiences in Saltzburg to fully enjoy the vibe of modern Austria.

Pork belly with La Ratte potatoes

Pork belly with la Ratte potatoesPork belly with la Ratte potatoes

A boneless and fatty cut of meat is exactly what anyone would imagine when thinking about Austrian cuisine in the modern day. Amusingly enough, the recipe has strong Italian influences, especially in the way you should add the carrots and fill them with cream after slicing the belly into multiple presentable portions. The belly also requires vacuum sealing and a long period of meat preparation before actually making the dish to increase the taste and richness of the sauce.

Cooking directions

Ingredients

  • 3 tbsp neutral vegetable oil
  • 200 g shallots, diced
  • 3 garlic cloves, peeled
  • 200 g pork shoulder, roughly diced
  • ½ clove fermented garlic
  • Caraway seeds, coriander seeds and black peppercorns, 1 tsp of each
  • 2-star anise
  • 1 l strong pork jus
  • Reduction from red port, red wine, Madeira and balsamic vinegar
  • 1 kg pork without rind
  • Roast pork sauce
  • 40 ml soy reduction
  • Cold butter, 1 pinch xanthan gum
  • 50 g pearl barley
  • 500 ml neutral vegetable oil
  • 100 ml fresh carrot juice
  • Salt
  • 8 La Ratte potatoes
  • 50 g brown butter
  • 1 pinch caraway seeds
  • 1 sprig marjoram
  • Caraway and marjoram butter
  • 400 g carrots, peeled
  • 250–350 ml cream

Step 1. To prepare the pork sauce, you need to sauté all the ingredients in vegetable oil until they turn caramel, then add the pork jus and heat the mixture until it boils. Next, you simmer, strain, and refine with the reduction from red wine, Madeira, and balsamic vinegar. Season the result with a proper amount of salt.

Step 2. The pork belly is the most important part which you need to roast, vacuum seal together with the sauce, and cook in a steam oven for 12 hours at a constant temperature of 69 °C. Drain off the sauce and refrigerate for 12 hours on baking parchment. Then, bring 250 ml roast pork sauce to a boil with the soy reduction, thicken with cold butter and xanthan gum. Cut the pork belly lengthwise into slices, brush with pork glaze and roll. Tidy the ends of the rolls and brush on all sides with pork glaze. Refrigerate for storage and heat at a low temperature before serving.

Step 3. Boil the pearl barley in salted water until very soft and rinse in cold water. Spread on a silicone baking sheet and dry in a dehydrator at 60 °C while leaving a little moisture. Before serving, deep fry in a good amount of vegetable oil at 220 °C and add lots of salt.

Step 4. Vacuum seal the carrots, carrot juice, and some salt, and cook in a steam oven at 90 °C until al dente. Cut the carrots into slices 1.5 cm thick and cut out discs. Vacuum seal the potatoes with brown butter, caraway seeds, a sprig of marjoram, and some salt. Cook in a steam oven at 90 °C until soft. Peel the potatoes and cut them into slices. Fry the potatoes and the carrots separately in vegetable oil on both sides, then baste with a good amount of caraway and marjoram butter, then finally season with salt.

Step 5. Cut the carrots, spread them out on a baking sheet, add salt, and roast in an oven at 180 °C until they turn caramel. Then put the carrots in a saucepan, cover with cream, and braise. Add fresh cream to the reduced amount and reduce again. Blend the soft carrots to a fine consistency and season with salt.

Step 6. Place basted carrots and La Ratte potatoes on each of the 4 plates. Twist the carrot strips into cylinders and place 2 on each plate. Fill them with carrot creme and sprinkle with pearl barley and puffed pork crackling. Place potato chips and carrot slices in between the other elements. Garnish with young yarrow leaves and water celery. Place 3 glazed pork belly rolls next to the carrot arrangement and pour over the pork glaze.

Tips: Be careful not to overheat the pork belly, or the sealing will break, and the sauce will be ruined.

Salzburg is a great city to rediscover your spirituality and creativity, or simply to enjoy the atmosphere of a place with a great history and rich cultural legacy. Enjoy your time there and feel free to share your impressions and experiences with others, leave comments, and tell us more.

Add your comment

0 comments

Show more (-5)arrow

Are you sure you want to delete this comment?