Dutch
Balkenbrij
Balkenbrij is an old Dutch farmhouse dish made by cooking pork offal and head meat into a thick buckwheat loaf, then slicing and frying it crisp. It is warmly spiced with rommelkruid and traditionally served with dark rye bread or apple syrup.
Watch it madeMarcel Maassen - Mm! · 6:38
Ingredients
- pork head meat or pork jowl, with some fat300g
- pork liver100g
- pork stock or water600ml
- onion, quartered1 small
- bay leaf1
- salt1 tsp, plus more to taste
- black pepper1/2 tsp
- rommelkruid1 1/2 tsp
- buckwheat flour175g
- pork lard or butter2 tbsp
- rye flour or extra buckwheat flour, for dusting2 tbsp
- dark rye bread and apple syrup, to serveoptional
Method
- Put the pork head meat or jowl, pork liver, stock or water, onion, bay leaf, and salt in a small pot and bring slowly to a simmer.
- Skim the surface, cover partly, and simmer gently for 1 1/2 to 2 hours, until the meat is very tender; remove the liver after 25 minutes so it does not become bitter, then set it aside.
- Lift out the meat, discard the onion and bay leaf, and strain the cooking liquid; measure 500ml of hot broth, adding a little water if needed.
- Finely mince or grind the cooked pork and liver, keeping the texture close and paste-like rather than chunky.
- Return the 500ml broth to a heavy pan and bring it to a steady boil.
- Stir in the minced meat, black pepper, and rommelkruid, then taste the mixture; it should be well seasoned because the buckwheat will soften the flavour.
- Lower the heat and rain in the buckwheat flour while stirring constantly with a sturdy wooden spoon.
- Cook for 10 to 15 minutes, stirring and scraping firmly, until the mixture is very thick, glossy, and pulls away from the sides of the pan.
- Rinse a small loaf tin or shallow dish with cold water, pack in the hot balkenbrij, smooth the top, and let it cool.
- Cover and chill for at least 4 hours, preferably overnight, until firm enough to slice.
- Turn out the loaf and cut it into slices about 1.5cm thick.
- Dust the slices lightly with rye flour or buckwheat flour.
- Fry the slices in hot lard or butter for 3 to 4 minutes per side, until the outside is dark golden and crisp while the inside stays soft.
- Serve hot with dark rye bread and, if liked, a spoonful of Dutch apple syrup.
Common questions
Can I substitute the pork head meat or jowl with another cut?
Yes. Use fatty pork shoulder plus a little pork belly if you can’t find jowl or head meat. Keep some fat in the mix, or the balkenbrij will turn dry and crumbly after it sets.
How long should I simmer the liver and meat, and when do I remove the liver?
Simmer the pork for about 1 1/2 to 2 hours until very tender. Remove the liver after about 25 minutes; if cooked too long, it can turn bitter and strong.
What are the most common mistakes when making balkenbrij?
The biggest mistakes are underseasoning, using too little broth, and adding the buckwheat too fast. Stir constantly while raining it in, or you’ll get lumps. Also, don’t let the mixture scorch on the bottom.
How should I store balkenbrij, and how long does it keep?
Let it cool, then cover and refrigerate for up to 4 days. It also freezes well in slices for about 2 months. Reheat gently in a skillet with a little butter or lard so it browns well.
What’s the best way to serve balkenbrij?
Slice it thick, dust lightly with rye flour or extra buckwheat flour, then fry until crisp on both sides. Serve hot with dark rye bread and apple syrup; the sweet-tart syrup balances the rich, savory flavor.