Vitello tonnato of Joselito pork with bergamot orange

Joachim Wissler

Vitello tonnato of Joselito pork with bergamot orange

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1 pork fillet of Joselito pork


150 gr tuna fish cream


50 caper berries slowly baked in olive oil until crispy


1 fresh bergamot orange


16 small dried vine-ripened tomatoes


Seasonal wild herbs and blossoms


Sea salt, black pepper from the mill 


Roast the pork fillet gently in a pan on all sides, wrap in foil, and cook roughly 25 min. at 65º C in a convention oven. Let the fillet cool thoroughly in the refrigerator for 12 hours and then cut thin.  Arrange the tuna fish cream in drops on 4 dishes and place the fillet strips on top. Add the caper berries, wash the bergamot orange in hot water and grate the peel with a Microplane grater onto the fillet strips. Add the vine-ripened tomatoes. Finish off with wild herbs and blossoms. Sprinkle a little sea salt and milled black pepper on top.