Serving
(click to enlarge)

 Karelian Pork Pot Stew
Finland - Pirona
Serves:
Effort:
Sched:
DoAhead:		 5 main  
**
1 day
Yes
A delicious stew! In old Finland this would be made up in a heavy pot and baked in a low oven or under ashes, but today we can use a slow cooker more conveniently (see Note-3). In olden times it was mashed and served as a porridge but is today served as a stew.





1/2
1/2
1-1/2
2
10
8
5
1/2
1-1/2 		c
c
#
#
oz
oz
c
c
t 		Dried Green Peas
Brown Lentils
Pork (1)
Potatoes, waxy
Turnip
Rutabaga
Water
Barley (2)
Salt
    Prep
  1. Soak PEAS in 1-1/4 cup of water for at least 8 hours. Drain and discard water.
  2. Soak LENTILS in 1 cup of water for about 2-1/2 hours. Drain and discard water.
  3. Cut PORK into 1 inch cubes.
  4. Peel POTATOS, TURNIP and RUTABAGA and cut into 1 inch cubes. Mix.
    5. RUN
  5. In a pot stir together Peas, Lentils and Water. Bring to a boil and simmer about 3/4 hour until peas are soft.
  6. Stir in Pork, Potato mix, Barley and Salt. Bring to a boil, then pour it all into your slow cooker. Keep the cooker on high until it's bubbling well, then turn it to medium and let stew for about 1-1/2 hours or until pork is tender.
NOTES:
  1. Pork:   Butt or shoulder are preferred. weight is boneless and with all excess fat removed.
  2. Barley:   Hulled or Pearl will work. Pearl for more refined or hulled for more rustic - I use hulled.
  3. Slow Cooker   So, if I'm using a slow cooker why do I start on the stovetop and not in the cooker? Because I'm impatient. Well, if it's started on the stovetop why not go all the way through on the stovetop? Because of the barley. Barley is not well behaved and will stick to the bottom and burn any chance it gets. Also, the slow cooker clears the stove for clean-up and/or other things.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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