When I’m thinking of van gogh’s live it always occurs to me a recipe for pork ears (it’s an appetizer):
Put to a boil two pork ears for 30 min (two for reasons of symmetry) and put aside until they are cold.
On the side, in a stone bowl preferably, smash six cloves of garlic with two hands full of fresh coriander leafs with a pinch of sea salt.
grill or take to the oven the ears until some bits become black. After getting cold, slice the ears in rectangles of half a finger length. Mix with the coriander and garlic past in a deep dish. cover generously with olive oil and not so generously with some vinegar. cover with a paper cloth and set aside for 24 hours in the fridge. Remix occasionally.
eat before lunch or dinner the next day.