The recipe of the Pork Stew with Vegetables served in the evening meal at the Smacks and Classics race is given below as several people asked for it.

Pork Stew with Vegetables                                                       Recipe by Olga Spitters

Serves 4

As served at the party after the Tollesbury Smack & Classic Yacht Race 2014.

Ingredients for the stew:                              For marinade:

500g Pork Shoulder, diced                             500ml water
1 large onion, chopped                                    ½ tbsp. vinegar
1 carrot, chopped or grated                            1 tsp sugar
6 or 7 medium size potatoes, diced              1 tsp salt
1 or 2 cloves garlic, crushed                           1 small carrot (finely chopped or grated)                                                                                             1 small to medium onion (finely chopped)
Sunflower or vegetable oil                             2 to 3 tbsp. chopped parsley
2 to 3 tbsp. chopped coriander
Approx. 10 peppercorns

To make the marinade:

Mix the water with vinegar
Add the sugar, salt, pepper, parsley, coriander and carrot

Dice the pork and put in glass or enamelware
Pour in the marinade and put in a cool place (fridge) for 24 hours

After marinating, remove the pork only.
Heat the oil in a frying pan and fry the pork until all liquid has evaporated and/or pork has golden colour.
Meanwhile, fry the carrot and onion until golden in a separate pan.

After frying, put the pork, carrot and onion in a large saucepan with some water and stew for about 10 minutes.
Add the diced potatoes, crushed garlic, and the marinade. Add enough water to cover everything and stew on low/medium heat until ready (about 30 min). Add seasoning to taste.

No time to marinate?

This dish is best when you have the time to marinate (12 hours is better than nothing) but also works without providing the marinade ingredients are used in the cooking.