Harald Irka’s crispy roast
Traditional pub dish with sophistication
RECIPE BY HARALD IRKA
Harald Irka is not only a master of upscale fine dining cuisine, but also a passionate advocate of traditional tavern culture. His Bratl is a main course served in the Pfarrhof’s tavern line – always reinterpreted with seasonal side dishes. The meat comes from a Sulmtal free-range pig that Irka “rents” from Lukas Gimpl. These pigs are raised in a species-appropriate manner and provide meat of exceptional quality.
Harald Irka is one of the most talented and visionary chefs in Austria. At the age of just 23, he was named the youngest three-toque chef in the world and, with his avant-garde cuisine, shaped the Saziani Stub’n, which became one of the most sought-after restaurants in the country under his management. In 2016, the “World’s 50 Best Restaurants” list honored him as a “Discovery for the Future” – a title that underscores his bold talent and innovative way of thinking.
Harald Irka has been running the Pfarrhof in Sankt Andrä im Sausal since 2019, where he realizes his philosophy of modern, natural cuisine on three levels: fine dining, tavern cuisine and, in summer, a fish kitchen in the Ostrea am Pfarrhof. He attaches great importance to regional and seasonal ingredients, which he transforms into unique dishes with precise technique and artistic skill. His commitment to sustainability is particularly noteworthy: from the “rental pig” to the utilization of the entire product, Irka shows that enjoyment and responsibility can go hand in hand.
His approach combines the values of traditional Styrian cuisine with contemporary elegance and creative experimentation. The Pfarrhof is not only a meeting place for gourmets, but also a platform for celebrating the diversity and richness of the region. Harald Irka’s work inspires both his guests and Austria’s culinary landscape.
Preparation time: 2.5 hours
INGREDIENTS
- 1 kg pork belly (with rind)
- Salt (generously for the rind)
- 1 tsp pepper
- 1 tsp caraway seeds
- 1/2 tsp aniseed
- 1/2 tsp fennel
- 2 cloves of garlic (fresh, mixed with salt)
- Soup vegetables (carrots, celery, leek)
- 500 g potatoes
- red cabbage
- 1 liter of soup or meat stock
- 2 tbsp lard (optional)
- 2 tbsp frying fat (for the gravy)
- some freshly grated horseradish
- some pumpkin seed oil
PREPARATION
- Preparation of the meat:
– Pre-cook the pork belly rind in a large pot for about 10 minutes.
– Then scrape the rind (with a Stanley knife if you don’t have a sharp knife).
– Rub the meat side with salt, pepper, caraway, aniseed and fennel. Mix the garlic with the salt and rub in as well. - Preparation for baking:
– Roughly chop the soup vegetables and potatoes and place in an ovenproof pan.
– Place the seasoned pork belly on top of the vegetables with the rind facing upwards.
– Pour over the meat stock so that the meat is lightly covered. - Bake:
– Cook in a preheated oven at 120-130 °C for approx. 40-50 minutes until a core temperature of 72 °C is reached.
– Remove the meat from the oven and leave to rest for 20 minutes.
– Increase the temperature to 200-220 °C and roast the meat for a further 15 minutes until crispy. - Side dishes and sauce:
– Heat the roasting fat and draw the gravy base from the vegetables.
– Blanch the red cabbage leaves in vinegar water, rinse in ice water and sauté in butter or goose fat.
– Cook the remaining vegetables in the roasting juices until soft and serve as a side dish. - To serve:
– Cut the roast into slices, arrange on a plate with the side dishes and sauce.
– Finish with freshly grated horseradish and a dash of pumpkin seed oil.
Harald Irka’s philosophy
This roast is not only a delight, but also a tribute to sustainable agriculture and Styrian tavern culture. With attention to detail and high-quality ingredients, Harald Irka creates a dish that perfectly combines tradition and modernity. Let this recipe inspire you and enjoy a real piece of Styria!
