Time Traveling Table

Alright, imagine this: you’re living in 1650, it’s freezing outside, and the only thing keeping you warm is a giant pot of pork stew simmering over the fire. No fancy kitchen gadgets or over-the-top recipes. Just simple, hearty ingredients that have been around forever. The colonial pork stew is a true OG comfort food, and today, we’re diving into how to make it, using ingredients our ancestors would’ve sworn by. So grab your apron (or just pretend you’re at the cottage), and let’s cook up some history!

Ingredients:

A Quick Note on the Ingredients: If there’s an ingredient below that doesn’t appeal to you or isn’t available at your store, don’t stress, just skip it, find a similar substitute, or let this recipe inspire you to add your own twist. Back in this time period, recipes didn’t exist in the structured way we know them today. People used whatever they had on hand, and measurements were more of a “feel it out” situation. So embrace the spirit of the age and make it yours!

• 1 pound salted pork (soaked overnight to reduce saltiness, then cubed)
• 4 cups water or bone broth (made from previously roasted or smoked meat bones)
• 2 cups root vegetables (turnips, carrots, and onions, peeled and diced)
• 1 cup dried beans (such as kidney beans or white beans, soaked overnight)
• 1-2 parsnips or sunchokes (optional, peeled and diced if available)
• 2 tablespoons animal fat (such as bacon fat or lard)
• 1 teaspoon dried sage or thyme (if foraged or preserved earlier)
• 1/4 teaspoon black pepper (imported but often used in wealthier households)
• 1 bay leaf (optional, for added flavor if available)

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Instructions:

1. Prepare the Pork:
   • Soak the salted pork overnight in cold water to remove excess salt. Rinse and pat dry before use.
2. Brown the Pork:
   • Heat the animal fat in a large cast iron pot over an open fire or on a hearth.
   • Add the cubed pork and cook until browned on all sides. Remove the pork and set aside.
3. Sauté the Vegetables:
   • In the same pot, add the diced onions, carrots, and turnips. Cook until softened and aromatic (about 5 minutes).
4. Add Beans and Parsnips:
   • Stir in the soaked beans and diced parsnips (or sunchokes, if available). These add body and flavor to the stew.
5. Simmer the Stew:
   • Return the browned pork to the pot. Add water or bone broth to cover the ingredients.
   • Season with dried sage or thyme, black pepper, and a bay leaf if using.
   • Bring to a gentle boil, then reduce heat and simmer, covered, for 1.5 to 2 hours. Stir occasionally.
6. Thicken the Stew:
   • Toward the end of cooking, mash some beans or vegetables against the side of the pot to thicken the stew naturally.
7. Serve:
   • Remove the bay leaf before serving.
   • Serve hot with cornbread or alongside braised greens for a hearty and authentic colonial meal.

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Notes:

If you don’t have access to salt pork, you can absolutely use fresh pork or make your own salt pork at home! Here’s how to adapt the recipe or prepare salt pork from scratch:

Using Fresh Pork Instead of Salt Pork

If you’re using fresh pork, choose a fatty cut like pork belly, pork shoulder, or even thick-cut bacon (unsmoked, if possible). To replicate the flavor of salt pork:

1. Season Heavily: Before browning the pork, season it generously with salt. You can also add a pinch of black pepper and herbs like sage or thyme for extra flavor.
2. Browning: Follow the same steps in the recipe for browning the pork.
3. Adjust Salt in Stew: Since fresh pork won’t have the same salinity as salt pork, taste the stew and add salt as needed while it simmers.
   1/2 teaspoon of salt is a good starting point. Adjust as needed based on the natural saltiness and your preferences.

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How to Make Salt Pork at Home

Salt pork is traditionally made by curing fresh pork belly or another fatty cut in salt. Here’s a simple method:

Ingredients:

• 1 pound fresh pork belly or pork shoulder (preferably with some fat)
• 1/4 cup coarse salt
• Optional: 1 teaspoon sugar (to balance flavor), and herbs like thyme or bay leaves

Instructions:

1. Prepare the Pork:
   • Trim any excess skin if needed, but leave a good amount of fat for authentic salt pork.
2. Salt the Pork:
   • Rub the pork all over with coarse salt, ensuring it’s thoroughly coated. If using sugar and herbs, mix them with the salt before rubbing.
3. Cure the Pork:
   • Place the pork in a non-reactive container (like glass or plastic) and cover it. Refrigerate for 2–5 days, flipping the pork daily and draining any liquid that forms.
   • The longer it cures, the saltier it becomes.
4. Rinse Before Use:
   • Before cooking, rinse the salt pork under cold water to remove excess salt. Pat it dry and proceed with your recipe.

Storage:

• Cured salt pork can last for several weeks in the refrigerator, as long as it’s kept dry and properly stored. You can also freeze it for longer storage.