Sous-vide pork cheeks and sauce, Livar pork, Otto Gourmet

Add the frozen cheeks and the jus to a saucepan and 50 ml of water. Warm up slowly and bring to the boil at the end. A dish for body and soul. This goes perfectly with mashed potatoes and savoy cabbage. The Limburg monastery pig LiVar is a cross between several pig breeds. By mating the typical Dutch country pig with the Swabian Hall, the English Essex Saddleback and the American Duroc pig, an appealing result was achieved. So Frans de Rond has set itself the task of breeding pork with flavor and an accurate fat content. So the monastery pig has exactly the same positive characteristics that already extinct Dutch pig breeds had.