Livar butts braised in tomato sauce from the Big Green Egg
Ingredients (for 4 persons)
Ingredients
- 12 Livar beans
- 2 onions
- 3 cloves of fresh garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- 6 tomatoes
- 2 tbsp olive oil
- 500 ml poultry stock
- 2 tbsp grated mozzarella
- 2 tbsp grated Parmesan cheese
- 12 basil leaves
Required accessories
- half a handful of apple smoke chips
- half a handful of cherry smoke chips
- convEGGtor (heat shield)
- stainless steel grid
- skillet
- Light the charcoal in the Big Green Egg and heat, without accessories, to a temperature of 150 °C. Meanwhile, remove the skin from the pork cheeks.
- Sprinkle the pork cheeks with salt and pepper. Sprinkle the smoke chips on the glowing charcoal and place the convEGGtor. Put the stainless steel grid in the Egg and place the pork cheeks on it. Close the lid of the Egg and let the cheeks smoke for about 20 minutes; by placing the convEGGtor, the temperature in the Egg will drop to about 110 °C, keep the Egg at this temperature during smoking.
- Meanwhile, peel and chop the onions and garlic. Remove the thyme leaves and rosemary needles and chop finely. Roughly chop the tomatoes.
- Remove the pork cheeks from the Egg and set them aside. Remove the grid and the convEGGtor and put the grid back. Place the skillet on the grid and bring the temperature up to 200 °C; as the temperature rises, the skillet will heat up.
- Add the olive oil, onion, garlic, thyme and rosemary to the skillet and fry until the onion is translucent. Stir occasionally and close the Egg lid after each operation. Stir the tomatoes into the onion mixture and deglaze with the poultry stock. Bring the sauce to the boil.
- Add the pork cheeks to the sauce and remove the skillet from the Egg. Remove the grid, replace the convEGGtor and put the grid back. Put the skillet back on the grid and close the Egg lid. Let the pork cheeks stew in the sauce for 3-4 hours until tender; by placing the convEGGtor, the temperature in the EGG will drop to about 140 °C, keep the Egg at this temperature during stewing. Turn the cheeks occasionally during the stewing and close the Egg lid after each operation.
- When the pork cheeks are soft, mix the grated mozzarella and Parmesan cheese. Sprinkle some of the cheese mixture on each cheek. Close the Egg lid and cook for another 10-15 minutes until the cheese is melted.
- Remove the skillet from the Big Green Egg and place a basil leaf on each pork cheek. Place the skillet on a refractory surface on the table.
Make this dish with...
Livar Koontjes (10)
€ 45,00
Livar Sucade piece (1)
€ 8,20
Livar Sucade piece (5)
€ 37,10
