Livar WK plank - Livar, Limburgs Kloostervarken

Livar WK shelf

Forget Swedish meatballs or Japanese soy sauce. Serve your guests our Livar moinkballs with Livar orange tompoucen this World Cup!

This orange tompouce is a simplified version of the tompouce that our royal couple tasted during their visit to Livar. View the full recipe Here.

For the moink balls (for 20 moink balls)

For the orange tompouces (for 20 tompouces)

Start with the moink balls. Finely chop a shallot and two cloves of garlic and lightly fry them in olive oil. Add mustard, sambal oelek, and red wine vinegar and fry briefly. Leave to cool in the fridge.
Add this mixture to your Livar mince along with panko and eggs, and knead into nice balls for your moink balls. Leave the mince balls to rest in the fridge for half an hour.
In the meantime, start on your orange tompoes. To do this, cut your puff pastry into square pieces and bake them for 14 minutes at 200 degrees Celsius in the oven.
In between, you can make the sriracha mayonnaise by mixing your mayonnaise with the sriracha and transferring it to a piping bag.
Once the puff pastry is ready, halve it and top with cheddar. Bake the tops for a further 5 minutes at 160 degrees Celsius.
Next, continue with your moink balls. To do this, wrap the meatballs in Livar streaky bacon. Then, fry them on medium heat until browned all over. Glaze the moink balls with sweet soy sauce for a few more minutes, then transfer them to your board.
And finally, you warm the Livar pulled pork and can assemble the tompouces.