Braised Pork and Vegetables with Apple Brandy and Spices

Serves 4

This braised pork recipe is different and very good. The herbs and spices add a hint of flavor that you might not expect. Although the ingredient list is rather lengthy, the dish comes together quickly for an easy family dinner.

Ingredients

• 1 pound lean pork, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 pound slab or thick-cut 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
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Pinch of ground cloves
• 1/2 cup Applejack or other apple brandy (can use apple juice or cider)
• 1/2 cup water

Season the pork cubes with salt and pepper. Heat a large sauté pan over medium-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 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, adding extra water if needed while cooking. Serve, if desired, on top of cooked rice.