Liver tartelette with glazed pork belly and artichoke

This Livar tartlet is one of three amuse-bouches that the royal couple tasted during their visit to Livar on Tuesday, 19 May 2026. The Livar pork belly is first slow-cooked and then glazed with a glaze of Limburg apple syrup, jus de veau, and Tomasu soy sauce from Rotterdam. The pork belly is served in a brick pastry tartlet and finished with artichoke cream, puffed buckwheat, lime zest, and Zorri cress.

Ingredients (for 10 appetisers)

  • 10 tartlets
  • 10 slices of cooked and glazed Livar streaky bacon
  • 100g artichoke cream
  • 10 grams of puffed buckwheat (available from retailers)
  • 1 lime, grated zest
  • Sorry, cress from Koppert Cress

For the Livar pork belly

  • 1/3 Lard loin, rind removed
  • 2 litres of water
  • 200 grams curing salt
  • 1 clove garlic, halved
  • Small patch of thyme
  • 4 bay leaves

For the paint

  • 100 grams veal jus
  • 50 grams of Limburg apple syrup
  • 50g sweet Tomasu soy sauce

For the tartlets

  • 2 large sheets of brick pastry
  • 1 egg white
  • Breadcrumb coating or a little olive oil

For the artichoke cream

  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 2 sprigs of thyme
  • 250 grams artichoke hearts, tinned
  • 100 grams of white wine
  • 300 ml vegetable stock
  1. Make the brine for the pork belly. To do this, bring 2 litres of water to the boil and dissolve the curing salt in it. Also add a halved head of garlic, 10 sprigs of thyme and 2 bay leaves.
  2. Let the brine cool and place the pork belly in it. Brine for 24 hours in the refrigerator.
  3. Rinse the belly pork under the tap and vacuum seal it with 2 bay leaves and 4 sprigs of thyme.
  4. Cook the pork belly sous vide for 16 hours at 70 degrees Celsius. Allow to cool completely and cut into slices approximately 2 centimetres thick. Cut out using a pastry cutter to desired size or make neat square cubes. Use what you need and freeze the rest for later. Tip! For an extra smoky touch, you can also slow-cook the streaky bacon on the barbecue.
  1. For the tartlets, cut out the brick pastry with a cutter that is slightly larger in diameter than the tartlet mould. For each tartlet, stick 2 pieces of brick pastry together with egg white. Spray the outside of the tartlet moulds with panko coating and place the moulds inside each other, with the brick pastry in between, so they remain under pressure and retain their shape beautifully. Bake in the oven for 4 minutes at 190 degrees Celsius. Allow to cool thoroughly afterwards.
  2. Heat all the ingredients for the glaze together in a saucepan. Heat over a medium heat and allow to thicken slightly.
  3. For the artichoke cream, sauté the shallot, garlic, thyme and artichoke hearts in some olive oil. Deglaze with the white wine and let it evaporate completely. Add the vegetable stock and let this also evaporate completely over medium heat. Blend until smooth in a blender and pass through a sieve to remove any hard pieces. Season with salt and pepper if necessary. Let it cool and fill into a piping bag. Freeze any leftover cream for later!
  4. Glaze the pieces of pork belly with the glaze and briefly heat with a blowtorch, so that the glaze caramelises nicely around the pork belly. Place the piece of pork belly in the tartelette. Spoon on a dollop of artichoke cream and finish with puffed buckwheat, lime zest, and Zorri cress.
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Livar Buikspek zonder zwoerd (1/3)

Livar pork belly without rind - 1,5 kg

€ 39,95 VAT inclusive

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Livar Buikspek zonder zwoerd

Pork belly without rind – 5 kg

€ 105,00 VAT inclusive

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