Honeyed Pork Stew
Mar 27, 2009 10:48:21 GMT
Post by tillystar on Mar 27, 2009 10:48:21 GMT
We had this for dinner last night, it was pretty special. (C&P from Times Online)
From The Times February 27 2009
Honeyed pork stew Serves 4-6
This wonderful one-pot stew is the perfect winter warmer. Pork belly lends itself to a sweet and slightly tart sauce, which helps to counteract the richness of the meat. Serve with warm bread to soak up the tasty sauce.
1-1.2kg boneless pork belly (ideally a leaner piece)
Sea salt and black pepper
1 tbsp olive oil
200g dried haricot beans, soaked overnight in cold water
500ml medium cider
600ml chicken stock
1 small onion, peeled
8 cloves
1 tbsp tomato purée
4-5 tbsp honey, to taste
2 tbsp Worcestershire sauce
1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)
2 leeks, trimmed
1 celery stick, trimmed
3 medium carrots, peeled
1 Remove the rind from the pork belly. Cut the meat into bite-sized cubes and season with salt and pepper. Heat a wide frying pan, then add the oil and brown the pork in several batches, allowing about 1½-2 minutes on each side.
2 Drain the beans and add to the pan with the browned meat. Pour in the cider and stock and bring to a simmer, then skim off the scum from the surface. Add the onion studded with the cloves, the tomato purée, honey, Worcestershire sauce and bouquet garni. Partially cover the pan with a lid and simmer slowly for 2-2½ hours until the beans and pork are just tender, giving the mixture an occasional stir.
3 Thinly slice the leeks, celery and carrots. Skim off the fat from the surface of the stew, then add the vegetables with some seasoning. Give the mixture a stir. Simmer for another 20-30 minutes until the vegetables are just tender. Check the seasoning before serving.
From The Times February 27 2009
Honeyed pork stew Serves 4-6
This wonderful one-pot stew is the perfect winter warmer. Pork belly lends itself to a sweet and slightly tart sauce, which helps to counteract the richness of the meat. Serve with warm bread to soak up the tasty sauce.
1-1.2kg boneless pork belly (ideally a leaner piece)
Sea salt and black pepper
1 tbsp olive oil
200g dried haricot beans, soaked overnight in cold water
500ml medium cider
600ml chicken stock
1 small onion, peeled
8 cloves
1 tbsp tomato purée
4-5 tbsp honey, to taste
2 tbsp Worcestershire sauce
1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)
2 leeks, trimmed
1 celery stick, trimmed
3 medium carrots, peeled
1 Remove the rind from the pork belly. Cut the meat into bite-sized cubes and season with salt and pepper. Heat a wide frying pan, then add the oil and brown the pork in several batches, allowing about 1½-2 minutes on each side.
2 Drain the beans and add to the pan with the browned meat. Pour in the cider and stock and bring to a simmer, then skim off the scum from the surface. Add the onion studded with the cloves, the tomato purée, honey, Worcestershire sauce and bouquet garni. Partially cover the pan with a lid and simmer slowly for 2-2½ hours until the beans and pork are just tender, giving the mixture an occasional stir.
3 Thinly slice the leeks, celery and carrots. Skim off the fat from the surface of the stew, then add the vegetables with some seasoning. Give the mixture a stir. Simmer for another 20-30 minutes until the vegetables are just tender. Check the seasoning before serving.