Chef notes
As a Canadian, it's been thrilling for me to watch many of today's up-and-coming Québécois chefs reimagine traditional dishes using smart touches that incorporate the region's most cherished ingredients. This dish — a version of which I first had at a small modern bistro in Montreal on a bone-chilling winter night — is a perfect example. Meaty pork shoulder, slowly braised with white beans into a meltingly tender stew, is topped with crispy lardons — but that's not all! The surprise finish is a bowl of freshly whipped cream, seasoned with maple syrup and black pepper and passed at the table for guests to spoon and swirl into their bowls. This creamy, luxe touch — a gorgeous play on something you might only think to do for dessert — infuses the dish with serious Québécois goodness and takes it from simple to extraordinary.
Technique tips: Make sure stew is always covered by liquid about 1/2-inch while simmering. Add water a little at a time if needed. Make sure the bowl is clean, dry and cold before whipping your cream in it, which will ensure it whips faster and stays aerated. Chill cream in bowl over ice or in fridge until ready for use.
Swap options: You can use other beans, like pinto or Northen. And you can use canned beans in a pinch, though the texture won't be quite the same (if you go that route, no need to soak; add pork first and simmer 60 to 75 minutes, until cooked through, adding beans for the last 20 minutes of cooking only).
Special equipment: A 6- to 8- quart Dutch oven or wide, heavy pot with lid.
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