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Thursday, December 20, 2012,11:04 PM by
Ponmathi Srilekha.S

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SOMERSET HONEYED PORK STEW

Serves :
5

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Cook the pork in a flameproof casserole over a brisk heat until the fat runs.
  • Drain the beans and add to the pork with the honey, stock, apple juice, onion and bouquet garni.
  • Slowly bring to the boil, then cover and simmer for 1 hour or until the beans are just becoming tender.
  • Add the carrots, leeks and celery to the casserole with the Worcestershire sauce and tomato puree, season to taste. Continue simmering for a further 15-30 minutes or until the beans are really tender.
  • Discard the bouquet garni before serving.
  • Accompany with crusty bread.

INGREDIENTS

  • 500 grams lean belly pork, rinded, boned and cut into chunky cubes
  • 250 grams dried black-eye or haricot beans, soaked overnight in cold water
  • 15 ml clear honey
  • 600 ml chicken stock
  • 300 ml apple juice
  • 1 medium onion, skinned and stuck with a few whole cloves
  • Bouquet garni
  • 3 medium carrots, peeled and sliced
  • 2 leeks, trimmed, sliced and washed 
  • 2 celery sticks, sliced
  • 30 ml Worcestershire sauce 
  • 15 ml tomato puree 
  • Salt and pepper

5 comments for “Somerset Honeyed Pork Stew”

  • Posted Sunday, February 12, 2023 at 2:39:54 AM

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