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.
- 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
- 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.