Diabo, Macanese Devil's Stew

Finely mince half an onion, three cloves of garlic and two tomatoes; the more obsessive the mincing, the less work on the stove.

Melt five tablespoons of lard over medium-low flame and add the minced onions.

Fry the onions ten minutes, then drop to the lowest heat and add the garlic for ten more, moving on early if it starts to brown.

Add the tomatoes with a pinch of salt and cook down about ten minutes, crushing with a spatula.

Add 100 ml of white wine and simmer about fifteen minutes to boil the wine away, until the oil separates from the sofrito.

Add the bay leaves and fry about a minute until fragrant, then the halved potatoes.

Add about three cups of water and turn down to the lowest flame.

Chop the roast meats into pieces about an inch and a half square and reserve.

After the potatoes have cooked about thirty minutes, add the roast meat and half the pickles, keeping the water level low, cover and simmer another half hour.

Mix the mustard powder, vinegar, water and prepared mustard in a bowl.

Pass two boiled egg yolks through a strainer into it, mix, then add a tablespoon of the pickling juice and a touch of water to bring it together.

Stir the gribiche-like mixture into the stew to emulsify the oil at the top and reduce uncovered over medium flame about fifteen minutes.

Add the remaining pickles and season with salt, a generous amount of black pepper and half a tablespoon of Worcestershire sauce.

Sprinkle over the leftover egg whites, mix quickly and serve with white rice.