Hamlappen

General

Preparation time: 15 minutes
Sauté: 5 minutes
Manual: 45 minutes high pressure
Release: Natural
Total: Approximately 1 hour 20 minutes

• Granny loved this!
• This meat is typically eaten with stamppot
• Another option is to eat hamlappen with chicory (green or red) and potatoes. A typical Dutch way would be to layer an oven dish with well-drained (takes 30 minutes!) pressure-cooked chicory, add a layer of mashed potatoes and then top with cheese in the oven. This freezes well.

Ingredients

• 2 tablespoons butter or more (for the gravy)
• 3 cloves garlic, minced
• 1 kg lean pork leg steaks
• Salt and pepper to taste, for rubbing the meat
• 300 ml pork stock (or a pork bouillon cube dissolved in a large glass of water)
• 2 tablespoons apple cider vinegar or red vinegar
• 1 tablespoon whole grain mustard
• A few sprigs of thyme
• 2 bay leaves
• 2 tablespoons cornflour (optional, for thickening, after cooking)

Procedure

1. Mix salt and pepper in a small bowl. Rub this mixture over the pork leg steaks to season them well.
2. Melt butter in a non-stick frying pan over medium heat.
3. Add the garlic, cooking for about a minute until it becomes fragrant. Then remove and set aside.
4. If necessary, add a little more butter to the pan. Once hot, add the seasoned pork steaks. Sear the meat on all sides until it develops a rich colour, but do not cook it through.
5. Transfer the garlic and seared pork steaks to the Instant Pot.
6. Pour in the pork stock and apple cider vinegar. Add the whole grain mustard, thyme sprigs, and bay leaves.
7. Stir the contents of the Instant Pot to ensure even distribution of ingredients.
8. Secure the lid of the Instant Pot. Select the Manual setting and adjust the pressure to High. Cook for 45 minutes.
9. After cooking, allow the pressure to release naturally. The pork can remain in the pot for longer if desired, which may further tenderise the meat.
10. For a thicker sauce, mix the cornflour with a small amount of water to create a smooth, runny paste. Incorporate some of the hot liquid from the Instant Pot to temper the mixture.
11. Activate the sauté function on the Instant Pot and gradually whisk in the cornflour mixture. Cook, stirring continuously, until the sauce reaches the desired thickness. Alternatively, for easier stirring and to avoid breaking the meat, transfer most of the liquid along with the cornflour mixture back to the non-stick pan used earlier. Thicken the sauce in the pan, using a blender stick to smooth any lumps if necessary. Once thickened, pour the sauce back into the Instant Pot to combine with the meat before serving.