Three Cheers for the Pig

Pork and Pear Stew with potatoes and peas

This is a two stage preparation involving marinating time of one to three hours. Other than that this is a simple recipe that delivers a gently flavoured, filling and nourishing stew. The marinade in this recipe can also be used to make your own ham 'lunch meat'. Use a pork loin, remove as much fat as possible and add it to a large pot. Double both the vinegars in this recipe along with half that amount in water and braise the meat over very low heat for several hours. Let cool and slice thinly.

Marinade
1/2 c cider vinegar
2 tbsp wine vinegar
1/4 cup chicken stock
4 allspice berries, crushed
4 cloves, crushed
1/2 tbsp dried thyme or 5 or 6 sprigs fresh thyme
2 tsp salt
1 tsp pepper

2 pork tenderloins, membrane removed
2 c cider
1/2 tsp fresh ginger, minced
4 large Yukon gold potatoes, chopped into 1/2" cubes
5 pears, peeled cored and quartered
1 red onion, thinly sliced
2 c frozen peas
salt and pepper to taste

Remove the membrane from both tenderloins. Cut into bite-sized pieces and marinate at least 1 hour and 3 hours max.

Remove pork from the marinade. Drop some butter and oil or bacon fat into a large ovenproof pot and heat to med-high. 

Put about a cup of flour onto a pie plate and dredge the meat in it. Cook until browned, 8 to 10 minutes. If you are using a dish that won't fit onto a stove element, then cook the pork in a sauté pan. Add a tablespoon of the apple cider to deglaze the pan, scraping up browned bits and add it to the ovenproof pot.

Layer pears over the meat, then add in the ginger, spread out evenly. Cover with the potatoes and pour in the cider. Season. Cover and cook at 325 for 1 1/4 hours.

Add peas and cook 10 minutes more. Serve with loaf of sourdough bread and a simple no lettuce, all goodie salad such as a tomato, pepper and onion salad with a homemade vinaigrette.