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)

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

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