Method:

1. Make a basic court bouillon of celery, leeks, carrots, onions, garlic, cloves, thyme, parsley stems and water. Allow the pork belly to cook for about 3 hours on low heat

2. Peel the potatoes, cut them in half lengthwise only once and boil them.

3. Cut your sprouts in half and add them to your potatoes the last ten minutes.

4. Filter your potato and sprout mix and put back on the fire so excess moist can evaporate from the potatoes.

5. Mix with egg yolks, milk, butter,  pepper, salt and some nutmeg and turn into mash.

6. Make a lacquer from soya sauce, honey, mustard and paprika

7. Cut the pork belly in 8 even portions and lacquer on all sides.

8. Bake the pork belly in some butter in a pan on all sides

9. Serve with Belgian Pickles