PORK BELLY 2.0 BY NENAD
Rethinking an icon
Merging his iconic Bauernschänke dish into our Pork Belly dumpling
When it comes to Nenad's first restaurant, Bauernschänke, the crispy pork belly dish has always had a special place on the menu. Back when we first crossed paths with him, we had a vision in mind, little did we know we'd be someday collaborating on a recipe with such a chef!
Now, let's take a trip down memory lane to 2018 in our little 40m2 Atelier, where we were concocting the recipe for what would later become one of our top-sellers: the Pork Belly and Mint Dumpling.
For those not in the know about the birth of this dumpling, mint wasn't originally part of the plan!
Blame it on one too many mojitos - Arnaud ordered too much mint for a party, and we did not want to waste it - so why not tossing in some mint to our pork belly production? This would add the fresh kick we believed it needed. Turns out, it really transformed the dumpling, giving it that unique Madame Sum's touch and altering the whole complexity.
But before we delve into the details of the recipe, let's get to know the chef a bit better.
Who is Nenad?
Zurich's hyperactive chef
Bio time!
ID: Nenad Mlinarevic
Age: 42-years-old
Occupation: Chef/entrepreneur
Location: Zürich
Starting at the Dolder Grand Hotel, he sharpened his skills at renowned spots like Andreas Caminada's Schloss Schauenstein and even Noma in Copenhagen.
In 2013, Nenad took charge at the Parkhotel Vitznau's Focus restaurant, snagging two Michelin stars and 16 Gault et Millau points. By 2015, he upped it to 18 points.
Five years ago, Nenad left Focus and teamed up with partner Valentin Diem. Together, they oversee Bauernschänke (15 Gault et Millau points), Neue Taverne (1 Michelin star, 16 Gault et Millau points), and Wirtschaft zum Neumarkt in Zurich. On top of that, they just opened their new restaurant, Brasserie Süd, at Zurich's central station. Nenad is also on the jury for the Swiss MasterChef TV show.
Yes, quite a busy guy.
But now, let's see what we cooked up, as we both re-interpret our products, merging his iconic Bauernschänke dish into our Pork Belly dumpling.
The dumpling
Pork belly, but make it Nenad's way.
Chef Nenad made the impossible happen: he included his renowned crispy pork belly dish in a single dumpling. Infused with a blend of soya sauce, ginger, garlic, lemongrass, kaffir lime leaves, sweet chili, and lime juice, this creation ticks all the boxes.
Cooking begins with a slow 12-hour sous vide process, making it's super tender pork pieces. Following this, the sous vide juice undergoes a reduction and thickening, bringing all the flavors out. The pork pieces then enter a slow-roasting affair, resulting in a texture that's nothing short of perfection.
To finish it off, Chef Nenad marinates the pieces with the sauce, sweet chili, and lime juice. The result is a blend of crispy, savory, and tangy notes - a true banger.
Thank you, Chef Nenad!
How to pimp your dumplings, Nenad's style
As one product was not enough, we wanted to spoil you. That's why we are also bringing out 2 of Nenad's signature toppings, that litteraly could go with anything.
We even used his very own kitchen labels and boxes #handwritten #scalable
Chilli Crunch: your new weapon (to keep in your fridge)
Have you ever wondered what secret ingredients make famous chefs' dishes so special? While we can't reveal all their secrets, we're delighted to introduce you to Chef Nenad's signature Chili Crunch. It's a blend of sunflower oil infused with garlic, sesame, cumin, coriander, fennel seeds and sichuan pepper. For a spicy kick, Chef Nenad adds a generous amount of chilli and the zesty essence of lemongrass and kaffir leaves.
The result is a mix of flavours that's perfect for enhancing the taste of dumplings and other dishes. You might think we exagerate, but you can littlerally put it on ANY dish.
Furikake: Turning blend into grand!
Derived from the Japanese words "furi" (sprinkle) and "kake" (over), Furikake is a seasoning blend based of seaweed, originally designed to be sprinkled over rice, noodles, or other dishes.
Its origins date back to the early 20th century. Over time, it has evolved into a versatile condiment with various regional and contemporary variations.
The mix of crunchy sesame, nori and roasted onion adds a rich combination of savoury and umami notes to a variety of dishes. Chef Nenad shared his recipe with us to pair with the Pork Belly Dumplings 2.0, but it works well with any dumpling.
