SERVES 4-6
1-1.2kg boneless pork
belly (ideally a leaner
piece)
sea salt and black pepper
1-1'/2 tbsp olive oil
200g dried haricot
beans, soaked
overnight in cold water
sooml medium cider
600ml chicken stock
(see page 243)
1 small onion, peeled
8 cloves
1 tbsp tomato puree
4-5 tbsp honey
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
Honeyed pork stew
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.Remove and discard the rind from the pork belly. Cut the meat into
bite-sized cubes and season with salt and pepper. Heat the olive oil in
a flameproof casserole and brown the pork in several batches,
allowing about 1,/,-2 minutes on each side.- Drain the haricot beans and place in the (a<serale. Return all the
browned meat, then pour in the cider and stock. Bring to a simmer
and skim off the scum that rises to the surface. Add the onion st udded
w ith the cloves, t he tomato puree, honey, Worcestershire sauce and
bouquet garni.
Partially cover the pan with a lid and simmer slowly for 2-2,/, hours
until the beans and pork a re j ust tender, giving t he mixture an
occasional stir.Thinly slice the leeks and ce lery, and slice the carrots into rounds. Skim
off the fat from the surface of the stew, then add the vegetables with
some seasoning. Give the mixture a stir. Simmer for anothe r 20 -30
minutes until the vegetables are just tender. Check the seasoning
before serving.