BRAISED SPICED PORK AND ROOT VEGETABLES FLAVORED WITH APPLE JACK AND CINNAMON

SERVES 4

This is different and quite good. I used Apple Jack, but you could use any apple brandy or just apple juice.

INGREDIENTS

1 pound lean pork, cut into 1-inch cubes

Salt and pepper to taste

2 tablespoons olive oil

1/4 pound slab bacon, coarsely chopped

1 large onion, coarsely chopped

1/2 cup coarsely chopped green peppers

8 ounces carrots, peeled and cut into 1-inch pieces

2 pounds parsnips, peeled and cut into 1-inch pieces

2 teaspoons dried marjoram leaves

1 teaspoon dried rosemary

1/2 teaspoon dried sage leaves

1/2 teaspoon dried thyme leaves

Pinch of ground cinnamon

Pinch of ground ginger

Pinch of ground cloves

1/2 cup Apple Jack

1/2 cup water

Season the pork cubes with salt and pepper. Heat a large sauté pan over high heat. Add the oil, then the pork and bacon. Sauté until the pork is nicely browned on all sides, about 5 minutes. Add the vegetables and season with additional salt, pepper, the herbs and spices. Stir well. Add the Apple Brandy and cook, stirring to scrape up all the browned bits in the bottom of the pan. Add the water; bring to a simmer and cook, covered, over medium-low heat until the meat and vegetables are tender, about 1 hour. Add extra water as needed while cooking.

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