Pork and Celeriac Stew

Total time: 1 hour 40 minutes
   The spices used in this are from a recipe for Wild Boar Stew, but work very well with domestic pork. The juniper berries give it a wintry, woodsy flavor.  If you have the time, marinate the pork in the red wine for a few hours before cooking. This makes enough for 2 meals.

 Ingredients:

• 28oz 840gr) lean pork
• 3oz (90gr) Prosciutto
• 3 cups (24oz, 720ml) red wine
• 1 cup (8oz, 240ml) beef stock
• 6 carrots
• 1/2 - 3/4 large celeriac   a large celeriac is the size of a medium cabbage
• 1 onion
• 4 cloves garlic
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp black pepper
• 15 juniper berries
• 1 tsp thyme
• 3 bay leaves
• 1 tbs olive oil
• 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water

 Instructions:

• The cutting:  Cut pork into large pieces, 1 1/2" (4cm) cubes. 
• Roughly chop Prosciutto. 
• Peel carrots and cut into 2" (5cm) lengths.  Cut each piece in half the long way. 
• Cut the celeriac in quarters.  Wrap the bit not being used in cling film and refrigerate.  Peel the remaining quarters using a vegetable peeler or knife.  Cut into sizes similar to or a bit larger than the carrots and keep in water until using. 
• Note:  Use as much of the celeriac as needed so that you have an amount equal to the carrots. 
• Peel the onion and slice vertically into wedges. 
• Mince the garlic.
• The cooking:  Heat oil in a large pot or dutch oven over medium heat. 
• Add pork, a few pieces at a time and brown well on all sides.  Remove to a plate if it gets crowded. 
• Add Prosciutto, onions and garlic, and sauté 5 minutes. 
• Return all pork to pot, add vegetables, spices, herbs, wine and stock. 
• Cover and simmer 75 minutes.
• To finish: Remove pork and vegetables. Discard bay leaves.
• Increase heat under sauce.
• Dissolve cornstarch in water and slowly add, stirring until thickened.  Spoon sauce over pork and serve.