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TENDER ROASTED PORK LOIN WITH CABBAGE PASTA AND RHUBARB

TENDER ROASTED PORK LOIN WITH CABBAGE PASTA AND RHUBARB

TENDER ROASTED PORK LOIN WITH CABBAGE PASTA AND RHUBARB

Crispy roasted suckling pig is a timeless classic of Hungarian cuisine, here reimagined through a modern fine-dining lens. The carefully selected suckling pig loin is roasted to perfection to achieve a golden-brown crust while remaining succulent and tender on the inside.

The accompaniment is a unique ‘cabbage pasta’ (káposztás tészta), crafted from homemade pasta and sautéed cabbage. This layered composition is finished with a caramelized sugar crust, offering a delightful play between crunchy and soft textures. The dish is further elevated by rhubarb cream and sous-vide rhubarb prepared in orange-infused beetroot juice, creating a vibrant acidic contrast to the rich meat. The composition is completed with caramelized apple purée and a mustard-caraway pig jus. This main course is where Hungarian comfort food meets modern culinary technology.

Allergens: gluten (1), eggs (3), soybeans (6), milk (7), celery (9) , mustard (10), sulphur dioxide (12)

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