Method:

1. Pre-heat the oven at 150°C

2. Color the pork stew meat in butter and oil on all sides in a casserole. Season the meat with pepper and salt

3. Dice the bacon. Remove the meat from the casserole and bake the bacon in the same casserole.

4. Cut the very small onions in 4 or 8 and allow to bake with the bacon

5. Cut the mushrooms in 4 and add to the bacon and onion mix. Dust this mix with the flour, add the meat to the mix again, then add the red wine, bay leaves, thyme, cloves crushed pepper, juniper berries and mustard.

6. Cover the casserole and allow to simmer for 90 minutes in the oven.

7. Clean the Belgian endives: cut off about 1 mm of the back-end and remove bad leaves. 

8. Color the Belgian endives lightly in butter on all sides, while adding pepper, salt, nutmeg, honey and lemon.

9. Add water and a pinch of chicken stock paste to the endives until they are half under water. Cover with aluminum foil and allow to simmer for about 25 minutes. 

10. Check the endives with a potato knife. If the knife pierces the endives without resistance, the endives are done. 

11. Drain the liquid and keep warm in an oven (90°C) until serving.

12. Bake the tator tots at 170°C.

13. Remove the casserole from the oven and serve.