Livar meets Restaurant WY.
'I try to keep my dishes as simple as possible. Good and tasty local products like meat from Livar help with this.'
Wouter Vroonen - Restaurant WY.
Wouter Vroonen and Ylja Berends opened Restaurant WY. in Maastricht in early October. An intimate restaurant to share their vision of gastronomy with guests. Chef and owner Wouter takes you through the preparation of one of the dishes on the menu: Livar pork belly with shiitake and langoustine.
Below the video you will find Wouter's composition of the wet brine he uses to brine the Livar pork belly.
Brine composition...
Ingredients:
- 1.4 litres of water
- 90 grams of sea salt
- 10 g colorozo salt
- 2 bay leaves
- 10 grams of juniper berries
- 10 grams of mustard seed
- 10 grams of fennel seeds
- 10 grams of peppercorns
Preparation:
Bring 1.4 litres of water to the boil and pour into a deep stainless steel Gastronorm container. Add all remaining ingredients and leave to cool completely.
Then add the Livar pork belly and leave to brine in the refrigerator for 12 hours. Pat the pork belly dry and cook slowly sous vide.
