Balkenbrij

Background

Balkenbrij is a rustic Dutch farmhouse loaf that turns humble scraps and seasoned porridge into a sliceable block, then pan fried until crisp on the outside and soft within. It appears across the Low Countries with regional names and spice profiles, and was traditionally made after hog butchering to stretch every last bit of value. Today it remains a cool weather comfort: hearty, lightly sweet spiced from a classic mix, and perfect for breakfast or a simple supper with bread, pickles, and a sharp condiment. The method below keeps the spirit of the original while fitting modern kitchens.

Ingredients

• 500 g pork shoulder, cut in large chunks
• 250 g pork liver, trimmed
• 1.5 L pork broth
• 200 g buckwheat flour
• 100 g all-purpose flour
• 1 medium onion, finely diced
• 2 tbsp lard, for frying
• 2 tsp salt
• 1 tsp white pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 1 tbsp vinegar (optional, for brightness)

Preparation

1. Make the base: Bring the pork broth to a gentle simmer in a medium pot. Add the pork shoulder, the diced onion, and the bay leaves. Cook until the meat is tender, typically about 1 hour. Skim foam as needed for a clear, clean broth.
2. Handle the organ meat: Lift out the cooked shoulder and set aside to cool enough to handle. Remove the bay leaves. Slip the pork liver into the hot pot off the heat for a brief poach, just until firm at the surface, then remove. Finely chop the shoulder and dice the liver; keep them separate.
3. Mix the spices: In a small bowl, stir together the measured salt, white pepper, ground cloves, and ground cinnamon to create a balanced spice mix. Adjust to taste if you prefer more warmth or subtlety.
4. Cook the porridge: Bring the pot back to a gentle simmer. Whisk the buckwheat flour and the all-purpose flour together, then rain them gradually into the hot liquid while whisking constantly. Keep stirring until the mixture thickens into a heavy, glossy porridge that holds trails from the spoon.
5. Season and enrich: Fold in the spice mix. Add the chopped meat and liver with any collected juices, stirring to distribute evenly. If you like a brighter finish, splash in the vinegar.
6. Mold and set: Scrape the hot mixture into a lightly oiled loaf pan or a square dish, pressing and smoothing the top so it sets without air pockets. Let it cool to room temperature, then refrigerate until fully firm and sliceable.
7. Slice: Turn out the set loaf. Cut slabs about 1 cm thick with a sharp knife, wiping the blade as needed for clean cuts.
8. Pan fry to serve: Heat a thin film of lard in a skillet over medium heat. Fry the slices in a single layer, undisturbed, until a deep brown crust forms on the first side, then flip and brown the second side. Work in batches; add more lard as needed.

Serving Suggestions

Serve hot, with rye bread, mustard, a crisp pickle, and a spoon of applesauce or stewed pears. The contrast between the spiced interior and a crackly crust is the hallmark; keep sides simple and bright.

Tips

• Texture control: If you prefer a looser slice, whisk in a splash more liquid near the end of cooking; for a firmer slice, let the porridge thicken a touch longer before molding.
• Heat management: Gentle heat prevents scorching; use a heavy pan and patience for even browning when frying.
• Make ahead: The loaf can be set in the pan, covered, and held chilled; slice and fry to order.

Storage

Keep the molded loaf covered in the refrigerator. Once fried, leftover slices keep well chilled and reheat crisply in a dry skillet. The set loaf also freezes; wrap tightly, thaw in the refrigerator, then slice and pan fry straight from cold.