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This medly of pork, vegetables and beans in Ce n’est pas La Fin du Monde sauce will take you away in summertime. It’s high in protein and just spicy enough – everything a lover of exotic flavours could want.


Main dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce


  • Olive oil
  • 1 pork filet (1 kg or about 2 lb), fat removed, cut into cubes
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 celery stalks, halved lengthwise and sliced
  • 4 Nantes carrots cut into 4 lengthwise and sliced
  • 16 oz or 500 ml (2 cups) Unibroue Ce N’est Pas La Fin du Monde beer
  • 27 oz or 796 ml diced tomatoes with Italian spices
  • 8 oz or 250 ml (1 cup) beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 to 6 shots of Tabasco sauce
  • 2 bay leaves
  • 4 oz or 125 ml (1/2 cup) black beans
  • 4 oz or 125 ml (1/2 cup) white beans
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • Fresh chopped parsley, for service
  • Salt and freshly ground pepper


  1. In a heated large casserole over medium-high heat, add a drizzle of olive oil and brown the pork on all sides for 7 to 8 minutes, a small amount at a time. Add more oil as needed. Set the meat aside on a plate.
  2. Lower heat to medium-low, add the onion and the garlic and drizzle with olive oil. Cook for 3 to 4 minutes, stirring constantly.
  3. Add the celery, the carrots and a generous drizzle of olive oil. Season with salt and pepper. Cook for 7 to 8 minutes while stirring. Season generously with salt and pepper.
  4. Add the beer and scrape the bottom to extract all the flavours.
  5. Add the meat and the rest of the ingredients, except for the beans and the peppers, and season generously with salt and pepper. Mix well. Bring to a boil, reduce heat to low and cover. Let simmer for 1 ½ hours, stirring occasionally.
  6. Add the beans and peppers and mix well. Let simmer uncovered for 30 minutes, stirring occasionally. Serve with basmati rice and garnish with fresh parsley.


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