Doctor Beer Brussels ◆ Belgian Recipe
Orloff Roast with Orval
an authentic Belgian recipe
A pork or veal roast layered with Orval cheese and Ardenne ham, deglazed in Orval Trappist beer — the holy Belgian trinity, on one plate.
The dish
A Belgian classic, revisited with Orval
Layered with Orval cheese and Ardenne ham, then deglazed in Orval Trappist beer, this roast brings together the finest authentic Belgian flavours — generous, comforting, and built around one of Belgium's most singular beers. Serves six, and pairs (of course) with a well-chilled Orval.
For 6 servings
Ingredients
Meat
- Pork or veal roast (200 g per person, ~1.2 kg)
- Ardenne ham (12 slices)
Cheese & Dairy
- Orval cheese (50 g per person, ~300 g)
- Cooking cream (40 cl)
Vegetables
- Potatoes (200 g per person, ~1.2 kg)
Beer & Condiments
- Three bottles of Orval (33 cl each — one to deglaze, one for the cook!)
- Wholegrain mustard (to taste)
- Salt & pepper (to taste)
Step by step
Method
- 1
Sear the roast
In a casserole or large pan, sear the roast over high heat on all sides until golden brown. Season generously with salt and pepper.
- 2
Deglaze with Orval
Remove the roast and deglaze the pan juices with a first bottle of Orval. Scrape the bottom well to lift all the caramelised juices. Meanwhile, open a second Orval and start tasting it!
- 3
First bake
Place the roast in an oven dish. Pour in the deglazing Orval until it covers about 50% of the roast. Bake at 180–200°C for 2 × 30 minutes, turning the roast halfway through.
- 4
Cut the accordion openings
With a sharp knife, cut openings every 1 cm along the roast without slicing all the way through (like an accordion). Into each opening, slide a slice of Orval cheese and a slice of Ardenne ham.
- 5
Add the potatoes
Arrange around the roast the potatoes, pre-boiled for 20 minutes in salted water and drained.
- 6
Make the cream-mustard sauce
In a bowl, mix the cooking cream with mustard (to taste). Pour this generously over the roast and potatoes.
- 7
Final bake & serving
Return to the oven for 30 minutes at 180–200°C. The cheese should be melted and the top lightly golden. Serve piping hot with the third Orval, well chilled (12–14°C) — the pairing is simply sublime.
Watch the key moments
In the kitchen
◆ The Sommelier's Note ◆
The three essential Orvals
One to deglaze — it releases malty aromas into the sauce. One for the cook during preparation (it's tradition!). And a third, well chilled (12–14°C), to serve alongside. Orval + Orval cheese + Ardenne ham is, quite simply, the holy Belgian trinity.
Keeping tip — Orval improves with age: a bottle aged 6 months to 2 years reveals more complex notes, perfect for cooking.
Good questions
Frequently Asked Questions
Can I replace Orval with another Belgian beer?
Orval brings a unique character with its citrus notes and balanced bitterness. If you cannot find Orval, you can use a Chimay Red or a Westmalle Dubbel, but the result will differ. To stay authentic, choose a top-fermented Belgian Trappist beer.
Where can I buy Orval cheese in Brussels?
Orval cheese is available at Rob Brussels (Sablon), La Fromagerie Catherine (Ixelles), or directly at the Orval abbey shop. Failing that, a characterful cheese such as a Chimay beer-washed cheese, or a semi-hard cheese, will do nicely.
How long does this dish keep?
The Orloff roast keeps for 3–4 days in the fridge in an airtight container. Reheat it gently in the oven at 150°C for 20–25 minutes. It can also be frozen (up to 3 months), though the cheese texture will be slightly altered.
What serving temperature for the accompanying Orval?
Serve Orval between 12 and 14°C to reveal all its aromas. Take the bottle out of the fridge 15–20 minutes before serving. Pour gently into a chalice glass, leaving the yeast sediment at the bottom (unless you enjoy its richness in B vitamins).
Can I prepare this dish the day before?
Yes! Prepare the roast up to step 6 (before the final bake) the day before. Cover and refrigerate. On the day, take it out 30 minutes ahead, add the cream-mustard sauce and bake for 35–40 minutes (a little longer, as the dish starts cold). Ideal for stress-free entertaining!
What side dishes do you suggest?
The potatoes are already included, but you can add a green salad with walnuts for balance, typically Belgian braised chicory, or pan-fried Brussels sprouts with bacon. A Belgian grey bread to mop up the sauce is highly recommended!
Go further
Want to discover more about Orval?
Join a guided tasting with our certified sommeliers and explore the full richness of Belgian Trappist beers — Orval included.
Recipe curated by Doctor Beer — certified beer sommelier in Brussels.