Maaike Venema is a chef de partie at the Michelin-starred The Bishop’s Buttery at Cashel Palace, where she has been working under Stephen Hayes for the past year after previously holding a position at Adare Manor. She was a finalist in the Euro-Toques Young Chef of the Year Competition 2025. This year’s savoury challenge was centred around Winetavern Farm pork from Wicklow and Ballymakenny potatoes from Co Louth.
Venema’s competition dish was an Irish classic with a Dutch twist, which she has helpfully adapted here for the home cook.
Winetavern Farm Pork Loin, Bitterbal, Leek, Ballymakenny Heritage Potato
Ingredients
For the pork and sauce:
- 1 rack of pork (loin attached)
- 1 celery stick, chopped
- 2 carrots, chopped
- 2 onions, chopped
- 6 garlic cloves, crushed
- A few sprigs of thyme
- 1 bunch rosemary
- 10 peppercorns
- 25g salt
- 40g pink salt (optional, for curing)
- 150ml red wine
- 60ml Calvados (or apple brandy)
- 40ml brandy
- 500ml pork stock
- 750ml beef stock
- Oil, for frying
For the bitterbal:
- About 200g cooked pork (leftover trimmings)
- ½ celery stick, ½ leek, 1 carrot, ½ onion (all finely diced)
- 1 garlic clove
- A few thyme leaves
- 400ml pork stock
- 55g butter
- 60g flour
- 3 sheets gelatin
- 1 egg, beaten
- Panko breadcrumbs
- Oil, for deep-frying
For the leeks:
- 1 leek, thinly sliced
- 1 tbs butter
- 150ml cream
- Salt
For the potato mash:
- 400g Ballymakenny heritage potatoes (or any good-quality floury potato)
- 100ml milk
- 100ml cream
- 100g unsalted butter
- Salt
Method
For the pork:
Trim the rack of pork, removing the skin and any thick belly fat. Tie the loin neatly with kitchen string. If you like, make a simple cure by blending pink salt, thyme, rosemary, garlic, peppercorns and regular salt, then rub this all over the meat. Leave it for about 40 minutes, rinse, and pat dry.
[ 100 great restaurants, cafes and places to eat around Ireland for winter 2025Opens in new window ]
To cook, season well and brown the pork in a little oil on all sides until golden. Add a knob of butter and thyme, then transfer to a 160 degrees oven for about 25–30 minutes, or until the internal temperature reaches 60 degrees. Rest for five to 10 minutes before slicing.
READ MORE
For the sauce
Roast any pork bones or trimmings in a hot oven (220 degrees) until golden. In a large pot, sauté the chopped onion, carrot, celery, garlic and thyme for about five minutes. Add the roasted bones and pour in the red wine, Calvados and brandy. Let it bubble for 10 minutes, then add the pork and beef stock. Simmer gently for one hour, skimming off any foam. Strain and reduce the liquid until glossy and rich.
For the bitterbal
Sauté the diced vegetables in a little oil until softened, then add the cooked pork trimmings, garlic, thyme and pork stock. Simmer for about 45 minutes, then strain and shred the meat finely.
Melt the butter in a saucepan, stir in the flour, and cook for a minute to form a roux. Gradually whisk in about 200ml of the strained stock to make a thick, smooth paste. Add the gelatin (soaked in cold water and squeezed dry) and stir in the shredded pork.
Let it cool slightly, then shape into small balls. Freeze for 15 minutes to firm up, then roll in flour, dip in beaten egg, and coat with panko. Keep chilled or frozen until ready to fry.
To cook, deep-fry in hot oil (180 degrees) until golden brown.
For the creamed leeks
In a small pan, melt butter and add the sliced leek with a pinch of salt. Cook gently until very soft, then pour in the cream and let it reduce over low heat until thick and silky.
[ Simple slow cooker recipe for pork vindaloo with steamed riceOpens in new window ]
For the mash
Boil the potatoes in salted water until tender. Warm the milk, butter and cream together. Mash or pass the potatoes through a fine sieve, then fold in the warm mixture until smooth and creamy. Season to taste.
To Serve
Spoon some creamed leeks on to a plate and top with slices of the pork loin. Add a generous spoonful of the rich sauce over the meat. Serve the mash in a small bowl or alongside, and place the hot, crispy bitterballen on top.
Euro-Toques Ireland is a community of chefs, cooks, and food producers dedicated to preserving the integrity and authenticity of Irish culinary traditions. Founded in 1986, the organisation promotes seasonal, locally sourced ingredients and supports sustainable food practices through advocacy, education, and events. Its members champion food culture rooted in quality, provenance, and respect for producers, while mentoring the next generation of chefs to carry these values forward.
