Smoked pulled pork tompouce with Argentinian chimichurri, cheddar and orange

When you think of King's Day, you think of tompouces. The Livar pulled pork tompouce is one of the 3 amuse-bouches that the King and Queen tasted during their visit to Livar on Tuesday 19 May 2026. The tompouce is made of puff pastry and cheddar and filled with Livar pulled pork, seasoned with Argentinian chimichurri. The tompouce is finished with sriracha mayonnaise and zest of (orange) apple of Orange.

Ingredients (for 10 appetisers)

  • 10 puff pastry tompouces
  • 250 grams of Livar pulled pork
  • 50 grams Argentinian chimichurri
  • 100 grammes de mayonnaise sriracha
  • 1 orange, zest

For the puff pastry tompouces

  • 4 sheets of puff pastry
  • 4 slices of cheddar

For the Argentinian chimichurri

  • 100 ml good olive oil
  • 1 red onion, finely chopped
  • 2 cloves of garlic, grated
  • 1 herb oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 red chilli, finely chopped
  • 3 tomatoes, finely diced
  • 1/2 bulb flat-leaf parsley, chopped
  • 1/2 bunch coriander, chopped
  • 1/2 lime, juice
  • 30 grams of red wine vinegar
  • Fleur de sel, to taste

For the sriracha mayonnaise

  • 75 grams mayonnaise
  • 25 grams sriracha
  • Lemon juice, to taste
  1. Cut the puff pastry slices to the desired size, approximately 4 x 4 cm. Place the puff pastry slices on a silicone baking mat and allow to defrost. Then cover the top with a second silicone baking mat and bake the puff pastry in the oven at 200 degrees Celsius for 14 minutes. Allow the puff pastry to cool and cut in half with a serrated knife, so you have a base and a lid. Top the base with to-size cheddar cheese and place in an oven at 160 degrees Celsius for another 5 minutes, so the cheddar melts over the top.
  2. Briefly sauté the red onion, garlic, fresh oregano, smoked paprika, cumin seeds, and red chilli pepper in the olive oil for the Argentinian chimichurri and leave to infuse off the heat. Once everything has cooled, add the remaining ingredients. Note! This is too much chimichurri for 10 amuse-bouches, but it is also delicious in salads or with grilled meat. Use the rest for dishes later in the week.
  3. Mix all the ingredients for the sriracha mayonnaise and put into a piping bag.
  4. Warm the pulled pork from Livar and season with the Argentinian chimichurri. Top the bottom of the pumpouce with the pulled pork. Add some sriracha mayonnaise and place the lid on top. Finish with orange zest.
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Livar pulled pork

Livar Pulled Pork – 250 g

€ 5,90 VAT inclusive

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