Pork stew with prunes and pernod.

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Juniper berries.

Juniper berries.

  • About 1kg/2lb casserole pork, chopped into lumps if necessary.
  • 100g/4 oz prunes, chopped up
  • 4 tblspns olive oil
  • 2 tsp ground mace
  • 2 tsp crushed juniper berries
  • 500g/1 lb tomatoes, de-seeded and chopped
  • 150ml/¼ pint Pernod or similar
  • Zest of 1 orange (or lemon)
  • 3 bay leaves
  • salt and pepper.

Serves 4.

  1. Heat the olive oil in an flameproof casserole over a medium heat, then add the mace, stirring about for about a minute.
  2. Add the rest of the ingredients and bring to the boil.  Reduce the heat to a simmer.  If cooking over gas, I’d put the pan over a heat diffuser.
  3. Cook for 1½ – 2 hours, until the meat is tender.

This can be cooked in the oven – useful if you want to do jacket potatoes or a baked squash with it.  If so, cook it in an oven heated to about 170°C/325°F/gas mark 3.

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