Ancient Pork Stew one-pot dishes have been made from ancient times and this dish represents a classic Iron Age stew using that Celtic meat, par excellence, pork. The full recipe is presented here and I hope you enjoy this classic traditional version of: Ancient Pork Stew.
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The Celts were well known for the predominance of meat in their diet and their use of cauldrons for what can be described as 'one-pot cookery'. Basically creating stews where the protein and carbohydrate content of the meal are cooked together. By this time grain would have been a staple, but based on barley, oats or ancient types of wheat, as used in this recipe.
Ingredients:
500g diced pork
1 wild leek (or ramson bulbs) [or ordinary leek]
small bunch of sorrel, roughly chopped
small bunch of chickweed, roughly chopped
1 tbsp fresh sage, finely chopped
300g dried peas
22 sprigs of mint
200g Bulgur wheat or farro or freekeh or pearl barley or polished oats
salt to taste
As always, with wild food, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible plants is provided as a basic guide.
Method:
Soak the dried peas in cold water over night. The following day boil the peas for an hour to prepare them, then drain and set aside.
Fry the pork until lightly browned (you should not need any additional fat for this as the pork should yield enough). Roughly chop the greens and add to the frying pork. Continue frying until they become tender. Transfer to a stock pot and add the peas, mint, salt and enough water to just cover. Simmer for 40 minutes on the stove then add the bulgur wheat. Simmer until all the liquid has been absorbed by the Bulgar wheat then serve immediately.
