Gastronomixs

Pork belly, split pea and celeriac spekkuk (layer cake)

The Indonesian spekkuk is a brightly coloured, rich, and sweet layer cake. Here, we give it a twist by mimicking its multi-layered appearance with the same bright colours, only in a savoury version with the ingredients of a split-pea soup.

Makes 2kg.

Pork belly, split pea and celeriac spekkuk (layer cake)

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Ingredients

24

g

salt

2

l

water

10

 

white peppercorns

3

 

bay leaves

1

kg

pork belly

500

g

split pea crème

500

g

celeriac crème

4

g

agar agar

4

g

agar agar

Preparation method

  • Dissolve the salt in the boiling water, then add the bay leaf and white peppercorns and let cool.
  • Brine the pork belly in this liquid for 12 hours.
  • Remove the pork belly from the brine, vacuum seal and cook in a hot water bath for 12 hours at 52°C.
  • Make a crème of the split peas and another from the celeriac. Season with salt and pepper.
  • Slice the cooked pork belly into very thin slices on a meat slicer, separating the suet from the pork meat.
  • Measure 500g of each crème and place in separate pans.
  • Add 4g agar agar to each and heat briefly.
  • In a mould lined with plastic film, stack, spekkuk style, alternating slices of the bacon, celeriac crème, fat and split pea crème.
  • Cover and set in the refrigerator until very firm. Because the agar agar remains firm at higher temperatures, this can be served as a hot side dish.   

Serving suggestions

  • As a component in a starter, e.g. with caviare and lightly gelled bouillon.
  • As a component in a main dish, e.g. in combination with a potato component, and another pork component.
  • Also combines beautifully with langoustines or white fish.

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