Entree: Netherlands – Limburg – Balkenbrij (Savory spiced meat-and-grain loaf made from slow-cooked pork and buckwheat, set, sliced and pan-fried until crisp)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 4 hrs

Total 5 hrs

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into large pieces
- 8 oz (225 g) pork liver, trimmed
- 8 oz (225 g) pork fatback or fatty pork belly, cut into pieces
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground mace
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 cup (120 g) buckwheat flour
- 3 cups (720 ml) water or low-sodium pork stock (reserved from cooking)
- 1/2 cup (60 g) fresh breadcrumbs
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) butter or lard for frying
- Dijon or coarse mustard for serving (optional)

Instructions

1. Place pork shoulder, liver, and fatback in a large pot with the chopped onion, garlic, bay leaves, and 3 cups (720 ml) water (or just enough to cover). Bring to a gentle simmer and cook until meats are very tender, about 1.5–2 hours.
2. Remove the meats from the pot and reserve the cooking liquid by straining it into a measure. Discard bay leaves. Cool the meats slightly, then finely chop or pulse in a food processor to a coarse, even texture.
3. Measure 3 cups (720 ml) of the strained cooking liquid (top up with water or stock if short). Return the liquid to the pot and whisk in the buckwheat flour over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth porridge and the raw flour taste is gone, about 6–8 minutes.
4. Remove the porridge from heat and stir in the chopped meats, breadcrumbs, vinegar, ground allspice, mace, salt, and pepper until evenly combined. Adjust seasoning to taste.
5. Pack the hot mixture firmly into a greased loaf pan or terrine, smoothing the top. Cover and chill in the refrigerator until fully set, at least 4 hours or overnight.
6. To serve, turn the loaf out and slice into 1/2-inch (1.3 cm) thick slices. Heat butter or lard in a skillet over medium-high heat and pan-fry slices until crisp and browned on both sides, about 3–4 minutes per side.
7. Serve hot with mustard, applesauce, boiled potatoes, or a simple cabbage side as is traditional in Limburg.