A stew: Maastricht duvelkesvlees (also Duuvelkesvleisj), a much-loved Limburg dish in which the local food culture meets Indonesian influences. Diced pork is marinated in ketjap, ketchup, vinegar, sambal and nasi spices, then stewed gently with mushrooms and onion until meltingly tender. Peanut butter thickens the sauce and a splash of cream makes it velvety. It tastes hot and sweet-sour at the same time.
Maastricht duvelkesvlees (devilled pork stew)
Duuvelkesvleisj · Region: Limburg
Maastricht duvelkesvlees (devilled pork stew)
Duuvelkesvleisj · Region: Limburg
Method
01
Marinate
In a large bowl, mix all the marinade ingredients: ketjap, ketchup, vinegar, sambal and the soaked nasi spices (and optionally garlic and ginger). Add the diced meat and half of the chopped onions and toss well. Marinate covered in the fridge for at least 3 hours, preferably overnight.
02
Brown
Take the meat out of the fridge. Heat butter or oil in a casserole and fry the rest of the onion until golden. Add the marinated meat, including the leftover marinade from the bowl, and brown it briefly all over.
03
Stew
Add the mushrooms, turn the heat low, put the lid on the pan and stew gently for 45 to 60 minutes until the pork is meltingly tender. With chicken thighs, 20 to 30 minutes is enough.
04
Stir in the peanut butter
When the meat is done, stir the peanut butter into the sauce until completely dissolved and the sauce binds nicely.
05
Cream and serve
Turn off the heat and stir in a splash of evaporated milk or cream for a velvety sauce. Serve with white rice or chips and a fresh cucumber salad or pickles.
Tips & notes
The original family recipe uses pork (shoulder or leg steaks); many people in Limburg now use chicken thighs and call it Duuvelkeskip. The nasi spices are a sachet of spice mix (available in supermarkets); check the label for allergens, as they differ by brand. The meat goes into the pan together with the leftover marinade and is then stewed for at least 45 minutes, so that is safe. Lovely with white rice or chips and a fresh Limburg cucumber salad or pickles, which balance the devilish edge. See also Limburg duvelkesvlees (quick version). Leftovers keep for 2 days in the fridge; reheat them thoroughly.
Chef's tip
The marinade is essential: the acids make the meat tender and let the flavour sink in deeply. Marinate for at least 3 hours, preferably overnight, covered in the fridge. Stir in the peanut butter only at the end, otherwise it can catch on the pan, and add the cream after turning off the heat so the sauce does not split.
Variations
- Duuvelkeskip: use chicken thighs instead of pork and stew them for 20 to 30 minutes instead of 45 to 60.
- Extra aroma: add 1 finely chopped clove of garlic and a pinch of ground ginger to the marinade.
- Hotter or milder: use 1 to 2 teaspoons of sambal, to taste.
Contains:
Gluten
Milk
Peanuts
Soya
