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Somerset Honeyed Pork Stew




Source of Recipe


the web


List of Ingredients




Lean belly pork - 450g (1 lb), rinded, boned and cubed
Dried black-eye or haricot beans - 225g (8 oz), soaked overnight in cold water
Clear honey - 1 tbsp
Chicken stock - 600 ml (1 pint)
Apple juice - 300 ml (½ pint)
Onion - 1 medium, stuck with a few whole cloves
Bouquet garni - 1
Carrots - 3 medium, sliced
Leeks - 2, sliced
Celery - 2 sticks, sliced
Worcestershire sauce - 2 tbsp
Tomato purée - 1 tbsp



Recipe



Cook the pork in a large pan 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 tender.

Add the carrots, leeks and celery with the Worcestershire sauce and tomato purée. Continue simmering for a further 15-30 minutes or until the beans are really tender.

Discard the bouquet garni before serving. Serve with crusty bread.

Serves 4-6.