Alpenkrone Schweinebauch Confiert: Dunkelbier-Lackierter Schweinebauch mit Apfel-Calvados-Rotkohl und Trüffel-Kartoffel-Gratin

Prepare the Confit Pork Belly: Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub generously with 1 tablespoon sea salt, 1/2 teaspoon black peppercorns, and 5 crushed juniper berries. Place in a non-reactive dish, cover, and refrigerate for at least 12 hours, or overnight.

Rinse the pork belly under cold water to remove excess salt, then pat thoroughly dry with paper towels. In a deep, oven-safe pot or Dutch oven, combine the duck fat, remaining sea salt, peppercorns, juniper berries, smashed garlic, thyme sprigs, and bay leaves. Heat gently until the fat is melted.

Submerge the dried pork belly in the melted duck fat. Ensure it is fully covered; add more duck fat if necessary. Cover the pot and slow-cook in a preheated oven at 140°C (275°F) for 3.5 to 4 hours, or until the pork is incredibly tender and easily pierced with a fork.

Carefully remove the pork belly from the fat (reserve the strained fat for future use). Place it skin-side up on a baking sheet lined with parchment paper. Place another baking sheet on top, weighted down with heavy cans or an oven-safe dish, to press the pork belly into an even slab. Refrigerate for at least 2 hours, or until fully chilled and firm.

Prepare the Apple-Calvados Red Cabbage: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onion and sauté until softened, about 5 minutes. Add the thinly sliced red cabbage, sliced green apples, 5 crushed juniper berries, bay leaf, and whole cloves. Stir well.

Pour in the apple cider vinegar, dry red wine, Calvados, and brown sugar. Season with salt and pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60-75 minutes, stirring occasionally, until the cabbage is tender and flavorful. Remove the bay leaf and whole cloves before serving.

Prepare the Truffle Potato Gratin: Preheat oven to 180°C (350°F). Lightly grease a gratin dish. In a saucepan, combine the heavy cream, whole milk, minced garlic, chopped fresh thyme, grated nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium heat, then remove from heat and stir in the truffle oil.

Arrange a layer of thinly sliced potatoes in the prepared gratin dish, overlapping slightly. Pour a portion of the cream mixture over the potatoes. Repeat layers until all potatoes and cream mixture are used. Sprinkle the grated Gruyère cheese evenly over the top.

Bake the gratin for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top browns too quickly, cover loosely with foil.

Finish the Pork Belly: Preheat your oven to 200°C (400°F). Carefully slice the chilled, pressed pork belly into 4 equal portions. In a small saucepan, combine the dark German beer, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, and whole grain mustard. Bring to a simmer and reduce by half to create a sticky glaze.

Place the pork belly portions, skin-side up, on a clean baking sheet. Brush generously with the dark beer glaze. Roast in the preheated oven for 15-20 minutes, brushing with more glaze every 5 minutes, until the skin is beautifully crispy and the glaze is caramelized.

To Serve: Plate a generous portion of the Apple-Calvados Red Cabbage, a slice of the golden Truffle Potato Gratin, and top with a glistening, dark beer-lacquered confit pork belly. Garnish with fresh thyme or chives if desired.