Bacon from the Livar and smoked eel from the Rijpelaal

(For 8 portions)

Bacon marinade:

• 1 kg pork belly
• 750 ml beetroot juice
• 1/2 clove of garlic
• 75 g of salt
• 50 g anchovies
• 50 g coffee beans
• 1 branch of rosemary (leaves)

Tuber broth:

• 1 celeriac
• 2 liters of water
• 100 g butter
• 50 g Kikkoman
• Xantana

Buttermilk curd:

• 1 liter buttermilk
• pepper and salt
• zest of 1/2 lime

Coffee cream:

• 100 g ground coffee
• 500 ml sunflower oil
• 40 g of protein
• 45 g whole yogurt
• 225 g coffee oil
• pinch of salt
   
• Vene Cress
• Affilla Cress
• Shiso Purple
• Wheat Grass

Bacon marinade:

• Blend everything except the coffee beans and then add the coffee beans.
• Bring to a boil and let it steep overnight. Vacuum together with the pork belly and leave to lie for two nights.
• Remove the pork belly from the marinade and vacuum again. 63°C, cook in the Röner for 8 hours.
• Let cool. Cut pieces and fry until crispy on low heat.
• Peel celeriac and dry the skins.
• Cut the tubers into pieces and stew in the butter over low heat until dark brown.
• Deglaze with water and add the dried peels.
• Let it steep and freeze for one day.
• Filter ice.
• Season with kikoman and bind with Xantana.
• Vacuum 3-4 times until the air bubbles are out.

Buttermilk curd:

• Hang up buttermilk and let it hang for two days.
• Season with pepper, salt and lime zest.

Coffee cream:

• Let it soak together for 24 hours and strain through a cloth. Mix the salt, egg white and yogurt together with a stick blender. Add the oil drop by drop until a homogeneous mass is formed.
• Finish with Vene Cress, Affilla Cress, Wheat Grass and Shiso Purple.

Recipe: Glenn Luijben