Bacon from the Livar and smoked eel from the Rijpelaal
Bacon from the Livar, smoked eel from the Rijpelaal from Brabant, celeriac broth, buttermilk curd, braised beetroot and coffee.
(For 8 portions)
- 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)
- 1 celeriac
- 2 liters of water
- 100 g butter
- 50 g Kikkoman
- 1 liter buttermilk
- pepper and salt
- zest of 1/2 lime
- 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
- 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.
- Hang up buttermilk and let it hang for two days.
- Season with pepper, salt and lime zest.
- 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
Say yes to the cress