Dutch hutspot (Dutch stew) with white beans and pork belly

Name: Dutch hutspot (Dutch stew) with white beans and pork belly
Ingredients: 250 g pork belly; 2 tablespoons ketjap manis; 2 teaspoons sambal oelek; 1 garlic clove (5 g); 1 kg hutspot mix (equal parts chopped potatoes white onion and carrots); 250 ml chicken broth; 2 cans white beans (370 g each); 1 tablespoon butter; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 tablespoons seroendeng (optional)

Meat - Dutch hutspot (Dutch stew) with white beans and pork belly by Adelaida J. - Recipia

Dutch hutspot with white beans and pork belly, a Dutch stew, is served warm as a main course, with browned pork belly over a chunky mash. The beans are mixed into the vegetables, and the sweet and spicy marinade coats the strips of pork; I cut the pork belly into narrow, even strips so they fit easily on every spoon. Prep: 15 minutes. Cook: 40 minutes. Rest: 1 hour. Total time: 1 hour and 55 minutes. Serves: 4. About 650 kcal and 22 g protein per serving.

Ingredients

250 g pork belly
2 tablespoons ketjap manis
2 teaspoons sambal oelek
1 garlic clove (5 g)
1 kg hutspot mix (equal parts chopped potatoes white onion and carrots)
250 ml chicken broth
2 cans white beans (370 g each)
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons seroendeng (optional)

Preparation

1. Cut the pork belly into thin strips and pat dry with paper towels. Mix the ketjap manis with the sambal oelek and crushed garlic, add the meat and leave to marinate for at least 1 hour. 2. Put the hutspot mix and chicken broth in a pot. Cover and simmer over medium-low heat for 30 minutes, stirring occasionally, until the vegetables are soft. 3. While the vegetables cook, fry the pork belly in a pan over medium heat for 10 minutes with the marinade, stirring often. The strips should be browned and cooked through. 4. Drain the vegetables and reserve the cooking water. Mix them with the drained white beans, butter, salt and pepper, then mash everything with a potato masher. Add a little of the reserved water at a time, only if the mixture seems too dry. Serve the mash with the pork belly and sprinkle with seroendeng, if you like.

Notes

I serve pickles alongside. For the pork belly, I choose strips with alternating layers of meat and fat, not thick pieces, which take longer to brown in the pan. Drain the canned beans well; if the mash seems dry, add a little of the reserved water at a time. I make the mash ahead and brown the meat just before we sit down. You can leave out the seroendeng, which contains peanuts; leftovers keep in a covered container in the fridge for up to 3 days.