Flemish pork chop and homemade fries

1. Cut the meat into large cubes with a side of 3-4 cm. Chop the onion coarsely.
2. Melt the butter in a cast iron casserole dish and fry the onion until golden brown. Remove and set aside.
3. In the same pot, brown the beef pieces over high heat on all sides until well browned. Season with salt and pepper.
4. Put the onion back in the pot. Sprinkle with brown sugar and stir until slightly caramelized.
5. Pour in the dark beer until the meat is almost covered. Add a bouquet of spices.
6. Brush the gingerbread cookies generously with mustard and place on top of the meat (mustard side down). They will dissolve and thicken the sauce.
7. Cover and cook over very low heat for 2.5 to 3 hours. The sauce should reduce, become smooth and shiny (like a mirror), and the meat should be very soft. Stir gently from time to time.
8. French fries: Peel and wash the potatoes. Cut them into sticks. Rinse again and dry thoroughly with a clean kitchen towel. 9. First, fry the fries (blanch) in oil at 150°C (300°F) for 7-8 minutes. They should not brown. Allow to cool and drain.
10. Just before serving, fry the fries in oil at 180°C (350°F) for 2-3 minutes, until browned and crispy. Season with salt immediately after removing from oil.
11. Serve the carbonnade hot, topped with cream sauce and with fresh fries.