For 2 servings

500g large potatoes
130g semi-coarse flour (or plain flour)
2 tablespoons potato starch
30g butter
200g smoked meat (or smoked salami)
1 onion
1/4 cabbage
1 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp chopped parsley
salt

Lightly pierce the potatoes with a prick or knife and bake them with the skin on at 170 degrees for about 1 hour. Then let them cool down, cut them in half and spoon the inside out. Put them through a potato ricer, add flour, starch, salt, melted butter and form a smooth dough. Let it rest for at least 10 minutes. Shape larger balls and then dust them with flour and shape patties. Add the sliced ​​roasted smoked meat with the fried onions and finely wrap it round. Steam them for about 10 minutes over the hot water. Slice the cabbage finely and season with salt, vinegar and sugar. Add parsley inside and we can serve. For decoration, use fried potato skins from baking, which we dust with flour and deep fry until golden brown. Enjoy the meal!

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For 4 portions:

1kg pork cheeks
100g macadamia nuts
200g button mushrooms
200g ginger
300g onion
200g parsnip

20g tomato purée
100ml rice vinegar
40g sugar
20ml beetroot juice
12g salt
200ml white wine
2l chicken stock
200g instant polenta
600ml milk
100g butter
40ml hazelnut oil
seasoning

Prep the cheeks. Season them properly and fry them off in hot oil till golden brown. Put aside and fry the finely chopped onions in the same pan. Pour in a little water after they get brown, to get the same colour. Add chopped parsnips, mushroom and ginger trimmings. Add the purée and get it all brown, the base should have really dark colour. Add the white wine and let it reduce. Move it all to a pressure cooker (including the chicken broth) and cook for about 40 minutes full pressure. Then remove the meat, pass the sauce through a sieve and let it reduce to a good consistency. Add the juice from the pickled ginger and season with butter and salt.

How to make pickled ginger at home? Quite simply. Peel the ginger (ideally use a spoon, it will get into all the folds easily) and slice finely on a mandolin slicer. Cook the vinegar with sugar, salt and red beet juice and pour it over the ginger. This must be done at least 2 hours in advance but preferably at least a week. Place the mixture in a glass and turn it over, until it cools completely. Store in the fridge: it will last for one year. You can adjust acidity and sweetness as you prefer. However, tasting acidic liquor is not easy, especially when it is hot.

Bring the milk to boil and add salt. Slowly add polenta and stir well, it should be very creamy after a while.  Add the butter, walnut oil and you are ready to serve. Roast the nuts slowly in a pan or oven. Season immediately.

We are ready to go! Slice the mushroom and serve with the rest. Enjoy!

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For 4 portions

1 kg pork belly

For the marinade

20 ml rice vinegar
20 ml shaoxing rice wine
60 ml dark soy sauce
300 ml cherry cola
30 g peeled ginger
1 spring onion
2 cloves of garlic
1 chilli pepper

For the pickled cucumbers

200 g salad cucumber
3 tbs basic vinegar
2 tbs sugar
1 tsp salt
pinch of pepper

For the hoisin sauce

200 ml soy sauce
20 g honey
20 ml rice vinegar
20 g Sriracha
1 tsp sesame oil
1 tsp dried garlic
3 tbs peanut butter

50 g unsalted peanuts
handful of cilantro
4 hamburger buns

Salt the pork belly properly, season it with pepper and cut it into 2 cm slices. Sear in in a pan, or you can put it in the oven for a bit.

Put the meat into the marinade (making it is really simple: just mix all the ingredients together, leave ginger, garlic and chilli whole). If there’s not enough, you can add some more cherry cola, the pork belly has to be immersed. Cover with a lid and roast in the oven at 165 °C for about 3 hours. Let it cool down and take off the fat. Reheat in the juice.

Slice the cucumber into rounds and pickle in salt, pepper, sugar and vinegar. It should rest a little, so that it releases excess water.

Roast the unsalted peanuts and let them cool down. Then, just blend them lightly: we don’t want them to turn into a paste.

The hoisin sauce is very easy to make, just mix all the ingredients together. It’s gonna take a while to turn into a unified liquid, so don’t panic and keep on mixing! When it’s ready, let it cool down.

Cut the buns into halves and grill them in a pan. And you’re ready to put it together, add a nice portion of pork belly and sauce, some slices of cucumber and peanuts. Well guys, this is what gastro porn looks like. Thanks, Petr!

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For 2 portions:

2 pork chops
100 g dried red beans
400 ml chicken stock
20 g bacon
1 onion
100 g curd cheese
20 ml milk
30 g grated horseradish
1 appple
10 g sugar
salt and pepper
20 g butter
a few pickled mushrooms

First, cook the beans. If you leave them soaking in water overnight, it’s the best. Heat up some olive oil in a pot, sauté  the onion, bacon and add the beans. Pour in the chicken stock and cook until soft, usually it takes about 90 minutes. Strain, season with salt and add half of the butter. Mix well and sprinkle with pepper.

Season the meat with salt and pepper and sear on both sides in a pan until golden. Add butter and glaze the meat with it. It takes about 5 to 7 minutes, depending on it’s thickness. When it’s done, let it rest for a while.

Blend the horseradish with some milk (use a hand mixer) and mix it into the curd cheese. Season to taste.

Cut the apple into 8 wedges, take out the middle and cover it in sugar. Grill in a dry pan to caramelize them.

Serve with horseradish, chives, pickled mushrooms and (Jan’s personal recommendation) cold beer. Enjoy!

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For 2 portions:

400 g pork belly
20 g ginger
20 g garlic
1 bird’s eye chilli
100 ml soy sauce
200 ml red wine
20 ml fish sauce
300 butternut squash
250 ml coconut milk
10 g yellow curry paste
30 g onion
300 ml milk
50 g peanuts
10 g brown sugar
50 g cucumber
20 g cilantro
20 g honey
20 g butter
a few drops of pumpkin oil
salt and pepper

First, prepare the marinade. Mix the soy sauce, fish sauce, chilli, thinly sliced ginger, whole garlic and red wine. Marinate the meat overnight (or as long as you can).

Cook the pork belly until tender, it will take about 90 minutes. When it’s ready, take it out and let it cool down. You can even press it between two sheets of baking paper – it will preserve its shape better. So just weight it down with something in the fridge. Strain the marinade and reduce it to a sirup. Add honey and butter – we will glaze the individual portions later.

Peel the pumpkin and cut it into 1 cm dices, all the pieces should be approximately the same size. Put a bit of oil in a hot pan and sauté the pumpkin until golden (at this point save aside about one third for plating). Add sliced onion and continue sautéing. Add the curry paste and continue for a bit longer. Pour in the milk and let it cook for 10 minutes. Add the coconut milk and season with salt. Blend the mixture and if needed, balance the seasoning with salt and sugar.

The purée should be creamy, slightly sweet and about the same consistency as potato purée. If you like, you can add some chilli – we used habanero.

Cut the pork belly into portions, sear it from all sides and add the reduced marinade that we cooked it in. Slowly glaze the meat until it has a great dark colour.

Cut the cucumber into small dices – it will give the dish a lovely crunchy texture and freshness.

Roast the peanuts in a dry pan until they start catching colour. Add salt, brown sugar and let the nuts caramelize. It takes only a moment. Cool down the peanuts and chop them roughly. Beware, this is an ideal snack that won’t be unnoticed..

And voila, we can serve! Put the meat on the plate, add pumpkin purée, pieces of pumpkin, cilantro, cucumber and pumpkin oil. Enjoy!

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For 2 portions

800 g pork ribs (I used the pork belly high ribs)
1 cucumber
1 carrot
1 green apple
200 g broccoli
50 g chives
200 g sour cream
ground cinnamon
ground smoked paprika
salt and pepper

BBQ glaze

8 tbs ketchup
8 tbs brown sugar
2 tbs Worcestershire sauce
2 tbs soy sauce (ideally Kikkoman)
2 cl Jack Daniel’s
2 tbs balsamico vinegar
1 tbs sweet paprika
1 tbs smoked paprika
200 ml orange juice
1 freshly grated ginger

Season the ribs with salt and pepper, you can even marinate them overnight. Pan-sear them with some oil. Put them in a pressure cooker with water (about 30 dcl would be fine) and cook for 45 minutes.

After taking the meat out, let the it rest and then move it to a baking tray. Grill in the oven at 180C for 10 minutes (or you can use a charcoal grill in the summer, of course).

The glaze is really simple. Just let all the ingredients simmer (except the orange juice) in a pot for about 10 minutes. Add the juice at the end and bring to boil. If you put it in the fridge, it will be fine for 2 weeks. So make sure to prepare enough, you will definitely use it more than once!

Cut the broccoli and cook in salted water for just a minute. Julienne the cucumber and carrot and slice the apple. Season lightly and mix all together.

Chop the chives finely and mix it with sour cream. You can even add a few drops of lemon and salt. Serve warm with enough paper towels! Enjoy 🙂

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