This one’s a user-submitted recipe, and a FANTASTIC one at that. It’s a Flemish pork and onion stew with dark beer, plenty of wholegrain mustard and one very special ingredient—Lotus biscuits. Interestingly the caramelised biscuit is an ingredient that dissolves into the stew and adds deep flavour and subtle spices like ginger, clove and cinnamon. Dark beer is important for the final taste of the stew, so I recommend an Erdinger Dunkel, available at liquor stores in pint-sized bottles. Two of these should be more than enough.
If you think this one’s a low and slow kind of stew recipe, it’s not! The reader, Mr. Orthis Saha (@habitual_latergrammer) wrote me precise pressure cooking ingredients so I could speed things along in my kitchen. The stew sits well in the refrigerator and tastes better after a day or two.
Yield 6 servings
Serve this stew with french fries and some of my homemade tartare sauce, which comes together in a cinch and sits well too in the refrigerator.
Butter 2 tbsp
Pork 1 kg, boneless, cut into cubes
Bay leaves 2
Thyme 2-3 sprigs, leaves picked
Salt and pepper
Onions 4 large-sized, cut into small-ish dices
Bread slices 4 regular sized-slices
Wholegrain mustard 3 heaped tbsp
Lotus biscuits 5
Carrots 4, cut into large thick chunks
Erdinger Dunkel Beer 2 pint sized bottles
Frozen French fries to serve
For The Tartare Sauce:
Red onion 1 small, finely chopped
Garlic 1 clove, grated
Capers 2 tbsp, finely chopped
Gherkins or relish from a bottle 2 tbsp, finely chopped
Green garlic 1 tbsp, green parts, finely chopped
Coriander 1 tbsp, finely chopped
Lime juice 1 tsp
Dijon mustard 1 tsp
Whole grain mustard 1 tsp
Mayonnaise 1 cup, preferably homemade
Salt and pepper
Rinse and season the pork generously with salt and pepper, using the tips of your fingers to massage the salt into the meat.
In the pot of a pressure cooker, heat 2 tablespoons of butter over medium-high heat and when hot, add the pieces of pork to the pot and brown them evenly on all sides. When all the sides are brown, add the bay leaves, picked thyme leaves, cloves, a few pinches of salt and pepper and mix vigorously to activate, still over a medium-high heat.
Add the onions to the pot of the pressure cooker and again give it 2-3 minutes to cook before using your hands to roughly tear the bread slices into bite-sized chunks, followed by the wholegrain mustard and crumbled Lotus biscuits. Cook this mixture, stirring occasionally, for about 5-6 minutes. You’re doing this so the bread absorbs some of the pork’s rendered fat and starts to soften and the speculoos biscuits begin to disappear into the mixture. Think of the biscuits as your spice mix.
After 5 minutes, add the carrots and the beer and top up the mixture with some additional water to have enough cooking liquid in the pot during the cooking process. Close the pot of the pressure cooker and let this mixture cook at high pressure for 20 minutes before letting the pressure naturally release. When the pressure releases and you can open the cooker, check for salt.
For the tartare sauce, stir all the above ingredients of the sauce together and let it sit in the refrigerator to chill before serving alongside the pork stew. Serve with frozen french fries from a bag, fried as per packet instructions and tartare sauce.