Livar pig with Langedijker sauerkraut

(For 4 portions)

"Balkenbrij":

• 150 g pork pellet
• 350 g heart / liver / kidney / lean bacon
• 100 g fat bacon
• 15 g "rommelkruid". This is a mix of: liquorice root, sugar, nutmeg, anise, cinnamon heads, cloves, pepper, mace, ginger powder and sandalwood
• 1 liter stock
• 250 g buckwheat flour
• salt and pepper
• 2 bay leaves
• 2 onions
• 2 cloves of garlic

Pork belly:

• 200 g raw pork belly with nice fat
• 1 liter of water
• 75 g colorozo salt
• 3 sprigs of thyme
• 3 sprigs of rosemary
• half a bulb of garlic
• 8 bay leaves
• black peppercorns

Pork fillet:

• 500 g pork fillet with nice thick fat
• salt and pepper
• 3 sprigs of thyme

Rosehip cream:

• 500 g rose hips
• 50 g of sugar

Pancetta potatoes:

• 4 large potatoes
• 16 thin slices of pancetta
• 2 cloves of garlic

Sauerkraut:

• 400 g sauerkraut
• 50 g goose fat
• 1 bay leaf
• salt and pepper

Kohlrabi:

• 2 pieces of kohlrabi
• 100 g butter
• 500 ml vegetable stock
• salt and pepper
   
• own gravy
• Tahoon Cress

Balkenbrij:

Take the meat and bacon and put it in a large saucepan along with the stock.

Bring this to the boil and then add the "rommelkruid" and bay leaf. Let this steep for about 45 minutes. Remove the meat from the stock and let it cool down. Then take the stock and pour it through the sieve. Cut the meat small and the fat bacon into 0.5 cm cubes. Take a third of the stock and make a smooth batter together with the buckwheat flour. Bring the remaining stock to the boil along with the meat, stir well and slowly add the batter. Let the mass cook while stirring until it is well cooked and stiff. Now pour the mass into a sledge and put away under pressure in the refrigerator. When the balkenbrij is cold, it can be cut out and baked.

Pork belly:

Bring the liquid with the colorozo salt, thyme, rosemary, garlic, bay leaf and black peppercorns to the boil and let it steep for half an hour. Now put the pork belly away under the liquid and brine it for 24 hours. Remove the pork belly from the brine and rinse well with water. Vacuum the pork belly and cook it in the Roner at 68°C for 12 hours. Rinse the pork belly cold and put in the refrigerator under pressure. Cut the pork belly into nice slices and fry until crispy.

Livar back fillet:

Salt and pepper the back fillet and start frying on its fat. Add the sprigs of thyme to the pan and then start arrosing the back fillet. Place the fillet on cuisson and let it rest before serving. Slice the meat into the desired shape.

Rosehip cream:

Stew the rose hips with the sugar. Turn them in the Thermomix until smooth, then rub the mixture through a fine sieve for the seeds.

Pancetta potato:

Peel the potato and cut it into a nice pomme carré. Cut thin slices of pancetta and place 2 slices in a cross. Place the potato in the center of the pancetta and fold it shut. Place the package with the fold side down on a baking tray. Also place thyme, rosemary and garlic on the baking tray. Bake this in the oven at 180°C for about 25 minutes, until done.

Sauerkraut from Langedijk:

Rinse the sauerkraut before using. Stew the sauerkraut with the goose fat, bay leaf, salt and pepper.

Kohlrabi:

Cut the kohlrabi into 1 cm thick slices and cut them out with a round cutter. Put the butter in the pan and place the kohlrabi on it and start cooking it. Deglaze the kohlrabi with vegetable stock as soon as the kohlrabi starts to fry. Keep repeating this until the kohlrabi is cooked. Season further with salt and pepper if necessary.

Arrange the ingredients on the plate as shown in the picture or at your own discretion.

Recipe: Dennis Koole