Onion Pork Stew: Orientalism on a dish

สตูหมูหัวหอม

From the favourite scene to my stove

Today my onion pork stew survived without tomatoes. While cooking, the scene of their final conversation between Queen Victoria and Abdul about how flavourful mango is, and his wish to bring it back to the British Empire as her gift, projected in my head. So why not, adding a little bit of Indian turmeric spice into my stew, an agile thought to myself.

Many fusion recipes were born during the Victorian era, especially British Indian cuisine today, such as curry dish, kedgeree, a popular breakfast in the 19th century or a famous Mulligatawny soup.

I am not saying this is an example of the Victorian menu. It just the process and seasoning with a parade of used-to-be lux ingredients at that time like honey and spices. Coincidentally, my process of making the onion stew is slightly similar to Hanna Glasse’s (1758) famous “To Make a curry Indian Way” recipe, starting with the roux first then fry meat add turmeric and ginger where I only add curry powder. She added creme; I add plain water.

To Make a Stew the Rima Way

I first saute carrot and potatoes with butter and honey until it looked glossy. Not only for the sake of beauty but when you stewed them, it won’t break apart. Then set aside. In the same pan, I brown the pork then set aside. Then I caramelize lots and lots of onion ( for the sake of immune-boosting in our covid19 era) with butter until brown-ish. Add flour, mix until the onion is evenly coated. Add water, mix well, then put everything back into the pan. Season with pear puree, add bay leaves. Neither salt nor sugar is needed for Rima’s first 1000 days of life as I try to shape her healthy taste preference. Finally, I cover with the lid for 15 mins. Voilà, please enjoy my onion stew with a hint of the orientalist aroma.

To Indulge a Stew Rima Way

On the first night, Rima enjoys the stew with plain white rice and steamed broccoli on the side. Just like every liquid to mushy dish’s trick around the world, stew and ragout in the west, Kai Palo, (Thai-Chinese five spices braised dish) and Gang Som (Clear yellowish southern style curry or orange central style curry) the longer it kept, the more palatable they become. A day after, we grilled our homemade butter bun with loads of Emmental cheese until crisp, then top with the stew. My pantry filled with the smell of cheese, we call it a good start of another quarantine day, right Rima!

Mum