Pork and Ale Stew

[tysolna]

(originally posted June 2016)

Basic recipe from “Prehistoric Cooking” by Jaqui Wood, The History Press 2011.

(for 2 people)

2 loin of pork
4 apples
1 bunch of chives
500g peas (I used a can; frozen or fresh would be better)
1 bottle of brown ale (I used Newcastle Brown Ale, other ales are available)
Salt and pepper to taste, a little vinegar or lemon juice

Brown the pork. Add the chopped apples, chives and peas, and cover with the beer. Let it stew until the liquid has halfway evaporated and the pork is tender. Serve with bread.

The combination of apples and ale gives this stew a sweet and slightly bitter taste. I added a little bit of vinegar to soften the sweetness, which depending on the apples used may or may not be needed.