Marinated and Baked Stilt with Violet Vinaigrette

(*) Infuse 0, 5 liters of white balsamic with two handfuls of violet flowers for two weeks in a dark and cold place.

Cook the knuckle of pork with the onion, a little bit of sea salt and a pinch of sugar in enough water for about 1.5 hours. Take it out, remove the meat from the bone, cut the fat generously into small pieces. Cut the meat into very small cubes.

In the meantime, boil 1 l of the cooking water to 0.2 l and season with a little bit of violet vinegar and sugar. Squeeze out the soaked gelatine and fold it in. Pour the stock onto the pork cubes, so that they are just covered. Shape everything into a loaf pan and refrigerate for one night. A day later, cut one half of the popsicle terrine into narrow slices, the other into 1 cm thick slices. Cut the thick slices in half crosswise and coat with flour, egg and breadcrumbs. Refrigerate immediately.

For the violet vinaigrette, stir together canola oil, violet vinegar and Dijon mustard and season well with sea salt, sugar and freshly ground pepper. add a few violets. At the end, scrape out the vanilla bean and add the vanilla pulp.

Serving: For each person, lightly brush a large flat plate with the salad dressing and spread out in a circle with the thinly sliced knuckle of pork. Lightly brush the slices with the salad dressing as well and place the plates in a 50 °C oven for 1 minute. The p

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