Honeyed Spiced Pork Stew
600g pork shoulder, no bones trimmed and cut into bite-sized chunks
6 oz smoked lardons or streaky bacon, cut into small strips
2 organic carrots, diced
2 leeks, slivered
1 tsp cumin
1 tsp ground coriander
1/2 tsp salt
1 tablespoon runny honey (no flowery ones here)
1 tablespoon flour
1 1/2 tablespoons grainy mustard
Pre-heat oven to 160C/320F.
To start, trim and cut your pork into bite-sized pieces and then dry in paper towels and set aside. Chop carrots and clean and slice leeks.
If you're using regular American bacon then slice it into small strips.
Warm a glug of olive oil in an oven-proof stew pot and add lardons or bacon, stirring to keep from sticking for 2 or so minutes until just browned. Add in trimmed, dry pork and brown all over. You may need to do the pork in batches.
Remove the meat from the pot.
Put in the carrots and leeks with the salt and stir well, scraping up all the good bacony, meaty bits that are stuck to the bottom. This will take about 7-9 minutes until the veg is soft.
Then, add the meat back into the pot with the veg and stir to blend.
Add in the spices, cumin and coriander, honey and mustard. Stir well.
Add in the flour and stir to combine then cook for 2 minutes to get rid of the 'floury' taste.
Add in enough water just to cover.
Put a lid on your pot and place the stew in a preheated oven for 3 hours.
|Thanks for the recipe|
A note about the cumin and ground coriander. If you don't like fresh coriander/cilantro please don't be put off by the ground coriander in this recipe. It doesn't taste the same in this way and the cumin doesn't overpower or stand out but gently spices the stew in an earthy way. They play a supporting role here rather than the main hit you'll find in Mexican and Spanish dishes. Trust me. (And if you try it and hate it you can tell me and then I'll eat my words.)