Pork "spider" cooked with mustard and beer

 Pork "spider" cooked with mustard and beer

serves 4 people

Ingredients :

1 kg of pork spider

4 shallots

1 garlic clove, crushed

1 vegetable stock cube

500g button mushrooms

3 tablespoons of old-fashioned mustard

1 tablespoon Coleman's mustard powder or strong Dijon mustard

1 can or bottle of lager beer

3 bay leaves

2 tbsp oregano

1 tablespoon of flour

1 tablespoon of cornstarch

4 tablespoons of powdered milk

or, depending on the version, 1 jar of thick Isigny crème fraîche

salt pepper

Cut the pork into large pieces, put in a salad bowl and pour a tablespoon of flour plus powdered pepper. Mix well.

Brown the whole washed mushrooms in a casserole dish for 15 minutes, stirring often. Set aside.

Brown the floured pork pieces, turning them so that they are nicely browned. Set aside

Sauté the finely chopped shallots over high heat for 3 - 4 minutes. Add the crushed garlic at the last minute. Stir well. Add oregano, vegetable bouillon cube, meat, mustard. Mix well and brown for a minute.

Add the beer, a little salt, the seasoning will be adjusted at the end, the pepper. Add the mushrooms. Bring to a boil then reduce the temperature and let it simmer for 1 hour 30 minutes on low heat. Stir occasionally to make sure it doesn't stick.

In a large bowl, add a teaspoon of cornstarch, pour 3 ladles of sauce and whisk to make a cream without lumps. Add this cream to the rest of the preparation.

then, 2 versions:

Light version add 3 tablespoons of powdered milk. Mix well and cook over low heat for 5 minutes

The rich version, instead of the powdered milk, add a pot of thick Isigny sour cream and cook over low heat for 5 minutes.

Adjust the seasoning, adding or not adding salt.

Delicious with braised endives, potatoes (steamed, sautéed, etc.), green beans.

Enjoy your lunch !