Waterzooi Recipe – Pork, Lobster & Mango Achard Pearls with a Modern Twist

Waterzooi Recipe

This Waterzooi recipe reimagines the classic Belgian stew with a bold fusion twist, combining pork, lobster, and vibrant mango achard pearls. Featured on CombiNATION Plates and hosted by Craig Wong, this dish blends creamy textures with bright, aromatic flavours for an elevated and unforgettable dining experience.

The Inspiration

Waterzooi is a traditional Belgian comfort dish known for its creamy broth and tender ingredients, often made with chicken or fish. In this version, Craig Wong transforms the classic by incorporating smoked pork for depth, lobster for luxury, and mango achard pearls for a burst of acidity and spice inspired by Malagasy cuisine. This dish reflects the essence of CombiNATION Plates—bringing together cultures, ingredients, and techniques to create something entirely new while respecting culinary roots. The result is a harmonious balance of richness, freshness, and texture that excites the palate.

Ingredients

Waterzooi

• 4 quarts (4 L) water
• 1 pound (454 g) smoked ham hock, skin on, chopped into large chunks
• 2 ½ ounces (75 g) dried shrimp
• 2 teaspoons (10 ml) black peppercorns
• 3 bay leaves
• 1 small bunch parsley, stems
• 2 carrots, rough chop
• 2 celery stalks, rough chop
• 2 yellow onions, rough chop
• 2 ½-inch (6 cm) piece ginger, peeled and chopped, divided
• 2 cups (470 ml) whipping cream
• 1 lime, juice and zest
• Salt
• 2 tablespoons (30 ml) cornstarch, mixed with 3 tablespoons (45 ml) water
• 1 whole lobster, blanched for 6 minutes
• 12 tri-colour carrots, 2 inches (5 cm) cut off the end, with the thin tail still on
• 6 Brussels sprouts, cut in half
• 1 celery root, scrubbed and cut in 1-inch (2.5 cm) cubes, skin on (keep some of the strange looking bits for a cool presentation)
• ¼ cup (60 ml) butter, cold and cubed

 Bacon Breadcrumbs

• ½ pound (227 g) bacon, cut into 1 inch (2.5 cm) sections
• 1 ½ cups (350 ml) panko breadcrumbs
• ¼ cup (60 ml) butter
• ¼ cup (60 ml) parsley
• 2 tablespoons (30 ml) minced garlic
• Cracked black pepper

 Mango Achard Pearls

• 1 quart (1 L) canola oil
• 1 quart (1 L) olive oil
• 9 ounces (255 g) mango pulp (canned liquid)
• ½ teaspoon (2.5 ml) Kashmiri chili pepper
• 2 ounces (55 g) white vinegar
• 1% agar agar by weight (around 1 teaspoon/3 g)

Method

For the Waterzooi

• Combine water, ham hock, dried shrimp, celery, carrot, onion, peppercorn, parsley, bay leaf, and ¾ of the ginger to a stock pot. Bring to a simmer and cook for 3 hours.
• While simmering, place a wire basket or strainer in the broth to a depth of 3 inches (7.5 cm).
• Add carrot, Brussels sprouts, and celery root to the basket (working in batches, if needed) and simmer for 3-4 minutes, until veggies are crisp-tender but not soft. Remove and set aside to cool.
• Strain stock and return to stock pot, bring to a gentle boil and cook for 30 minutes.
• Transfer 3 cups (710 ml) of the stock to a pan, add cream, and bring to a gentle boil.
• Whisk the cornstarch slurry into the stock-cream mixture and cook, continuing to whisk, for about 1 minute, or until slightly thick.
• Season with salt and lime juice, and transfer to a gravy boat. Keep warm.
• Remove the cooked lobster meat from the shell. Cut the ends off of the claws and cut tail into 1-inch (2.5 cm) sections.
• Combine the lobster, blanched veggies, and ¾ cup (180 ml) stock in a small saucepan over medium-high heat. Bring to a gentle boil and cook for 2 minutes.
• Take off the heat, and swirl in cubes of cold butter, remaining minced ginger, lime zest, and season with salt.

For the Bacon Breadcrumbs

• Heat a non-stick pan over medium heat, add the bacon and cook until slightly crispy.
• Once crispy, strain bacon from fat, reserving both. Chop bacon in a small food processor until fine.
• Wipe out the pan, then use it to melt the butter. Add the breadcrumbs and cook, tossing often and moving with a silicon spatula, until nicely golden. Transfer to small tray.
• In the same pan, add 3 tablespoons (45 ml) of the reserved bacon fat. Add the garlic and cook for 1 minute until sizzling.
• Add the finely chopped bacon and cook for 1 minute until heated through.
• Add breadcrumbs and parsley, season with pepper, and toss one last time.
• Transfer to small tray and reserve for plating.

For the Mango Achard Pearls

• Combine the canola and olive oil in a container with high sides and an open top, refrigerate for at least 2 hours.
• Whisk together the mango pulp, chili powder, vinegar, and agar agar in a small pot over medium heat.
• Bring to a gentle simmer and cook for 5 minutes.
• Remove from heat, rest for 5 minutes at room temperature, then transfer to small squeeze bottle.
• Hold the bottle 9 inches (23 cm) over the cold oil bath, squeeze out one drop at a time into the cold oil, moving the bottle slightly between drops, and allowing each drop to settle to the bottom.
• Work in batches and strain out pearls between batches. Work quickly to avoid allowing the mango mixture to gel in the bottle.
• Keep the pearls refrigerated, lightly coated with a little oil.

Plating

• Alternate lobster and veggies to form ½ of a circle on black slate plate, arranged top to bottom, following the right curve of the plate, 1 inch (2.5 cm) from the side.
• Place breadcrumbs on some of the veggies and the lobster.
• Add mango pearls 2 inches (5 cm) from the top piece of lobster, arranged to extend the ½ moon shape.
• Pour warm cream sauce into the center of the circle.

Serving Suggestions

This Waterzooi recipe is perfect for elegant dinners, special celebrations, or when you want to showcase refined culinary techniques at home. Serve it as a plated main course for guests, paired with crusty artisan bread to soak up the rich, creamy broth. A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the lobster and balances the richness of the cream, while a Belgian-style ale can enhance the dish’s heritage. For entertaining, present the components individually plated to highlight the artistry of the mango pearls and the contrast of textures, making the dish as visually impressive as it is delicious.

Final Thoughts

This Waterzooi recipe is a celebration of culinary fusion, blending Belgian tradition with bold global influences and modern techniques. With its rich broth, tender lobster, and vibrant mango pearls, it delivers a dynamic balance of comfort and innovation. Inspired by CombiNATION Plates and Craig Wong’s creative approach, this dish invites you to explore new flavours while mastering classic techniques in a truly memorable way.