Somerset Honeyed Pork Stew

Somerset Honeyed Pork Stew

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Pork lends itself to sweet sauces with a touch of tartness which counteract the rich flavour of the meat. Pork and honey go particularly well together. Try to buy Somerset or other regional honey which has a strong flavour and scent which recalls the flowers on which the bees have feasted.
Servings: 4
Calories: 811


  • 1 lb lean belly pork rinded, boned and cut into chunky cubes
  • 8 oz dried black-eye or haricot beans soaked overnight in cold water
  • 1 tbsp clear honey
  • 1 pint chicken stock
  • 1/2 pint apple juice
  • 1 medium onion skinned and stuck with a few whole cloves
  • bouquet garni
  • 3 medium carrots peeled and sliced
  • 2 leeks trimmed, sliced and washed
  • 2 celery sticks sliced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • salt and pepper


  • Cook the pork in a flameproof casserole 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 becoming tender.
  • Add the carrots, leeks and celery to the casserole with the Worcestershire sauce and tomato puree, season to taste. Continue simmering for a further 15—30 minutes or until the beans are really tender.
  • Discard the bouquet garni before serving. Accompany with crusty bread.
Calories: 811 kcal
Carbohydrates: 43 g
Protein: 20 g
Fat: 62g
Saturated Fat: 22 g
Cholesterol: 85 mg
Sodium: 337 mg
Potassium: 982 mg
Fiber: 7 g
Sugar: 18 g
Vitamin A: 8437 IU
Vitamin C: 13 mg
Calcium: 88 mg
Iron: 4 mg
Cuisine British
Ingredients Pork
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