Somerset Honeyed Pork Stew

Serves 4-6

600ml (1 pint) Chicken Stock
450g (1lb) Lean Belly Pork, boned, rinded and cubed
300ml (½ pint) Cider or Apple Juice
225g (8oz) Dried Black-Eye or Haricot Beans
3 Medium Carrots, sliced
2 Leeks, sliced
2 Sticks Celery, sliced
1 Medium Onion, stuck with a few whole cloves
1 Bouquet Garni
2 tbsp Worcestershire Sauce
1 tbsp Clear Honey
1 tbsp Tomato Purée

Soak the beans overnight in cold water
Place the pork into a frying pan over a high heat, fry until the fat runs.
Drain the beans and add to the pork.
Add the cider (or apple juice), stock, onion, honey and bouquet garni.
Gently bring to the boil, cover and simmer for 1 hour or until the beans are just tender.
Add the carrots, leeks, celery, Worcestershire sauce and tomato purée.
Continue simmering for a further 20-30 minutes or until the beans are very tender.
Remove the bouquet garni.
Serve immediately with crusty bread.

MeatRecipes

Somerset Honeyed Pork Stew

Meat
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