• 1.2-1.8 kg pork butt or pork belly
• 2 large carrots
• 2 medium yellow onion
• 2 cloves of garlic
• (2 stalks celery)
• 1 leek
• 15 black peppercorns
• 2 bay leafs
• 250 ml dry, non-oaked white wine
• Bouquet garni
• ca. 2 liters water

Vegetable stock

1. Peel the vegetables and chop them roughly. Put in a large saucepan and cover with water (usually around 2 liters). Bring to a boil and simmer for 20 minutes. The celery is optional but adds depth to the stock.
2. Take the pot off the heat and add the wine, bouquet garni, peppercorns and bay leafs. Stir a few times and let it rest and cool for at least 20 minutes, preferably 40 minutes. If you don’t have a bouquet garni, just use dried herbs such as thyme, rosemary and oregano straight into the stock.
3. Strain through a fine sieve, pressing gently with a wooden spoon to press out trapped stock. Use right away or store in the fridge for up to a week.

• 1/2 carrot
• 1/2 medium yellow onion
• 1 star anise
• 100 g beef trimmings
• 1 dl sherry
• 2 dl vegetable stock

Beef stock

1. Finely chop or make brunoise of the vegetables. Heat a saucepan on medium-high heat.
2. Add some butter or olive oil to the hot pan and sear the beef trimmings until they’re really browned (but not burnt).
3. Lower the heat on the pan and add the vegetables and star anise, also adding a little more fat if needed. Fry until the vegetables are soft, without browning them.
4. Add the sherry and stir to release what has stuck to the bottom (make sure it’s not burnt). Let it reduce to half and then add the vegetable stock. Reduce to half and then remove from the heat. If you have the time, let it sit for an hour or two.
5. Skim fat and other impurities from the surface and strain through a fine mesh sieve. Use right away or store in the fridge for up to a week.

• 1 dl chili sauce (Heinz)
• 1 dl water
  25 ml apple cider vinegar
• 5 ml liquid smoke
• 5 ml aged rum
• 5 ml granulated onion powder
• 1 ml chipotle powder
• 15 ml raw (brown) sugar
• 15 ml caster sugar
• 1 ml table salt
• 5 ml black pepper
• 1 pinch chili flakes

Barbecue sauce

1. Combine everything in a saucepan and simmer for ten minutes.

• 2 dl Arborio rice
• 2 dl white wine
• 3 dl vegetable stock
• 2 dl beef stock
• 1 medium yellow onion
• 25 g butter
• 15 g butter
• 1-2 dl grated Parmigiano-Reggiano

Risotto

1. Pre-cook the rice by blanching it for 5 minutes. Let it rest on a tray and put under plastic with a little olive oil on top if leaving for more than 30 minutes.
2. Fry the chopped onion in a saucepan on medium heat until it softens. Add the rice once the onion is done. Fry for another minute.
3. Add the wine and let it come to a boil, reduce while stirring and add the beef stock when it’s almost gone. Continue reducing and adding vegetable stock until done, it should take some 15-20 minutes in total. Use medium-low heat to reduce the amount of stirring and the risk to burn the bottom, but it will take slightly longer to finish the risotto.
4. Finish by stirring in butter and add grated Parmigiano-Reggiano right before serving (ca. 1.5 dl). Season with salt and pepper. Adjust the acidity with a little vinegar if needed.

• Risotto
• 1 big yellow onion (Vidalia)
• 720 g burger blend beef meat
• 4 eggs

To finish

1. Peel the onion and cut four disks, 5 mm thick (¼”). Carefully place in a pan on medium heat in a little olive oil and flip once in awhile. Season with a little salt. Pre-heat another large pan on high (keep it under control though, you don’t want to burn it up).
2. Shape four beef patties, seasoning the inside with salt and pepper and a little salt on the outside.
3. Add a generous nob of butter to the hot pan and add the patties as soon as it has stopped sizzling. Keep the heat on high and flip them every 30 seconds. Continue until the outside has a nice Maillard crust, usually around 3 minutes. Continue flipping the burger on lower temperature until it’s done according to your liking, the optimal would be to just remove it after the crust has formed and rest it for 5 minutes, but it might be a little too rare for some. Season with black pepper.
4. When the meat is resting, use the same pan to cook the eggs sunny side up. Add a little more butter if needed (or quickly rinse of the pan if it’s too greasy) and lower the temperature to medium. Remove from the heat and serve when the egg whites have solidified. Season with a little salt.
5. To plate, start with the risotto followed by the burger. Coat the top of the burger with an even, thin coating of sauce followed by the onion ring and egg. Garnish with some chopped fresh chives and freshly ground black pepper if you want to.