Go Back
The medieval stew served with a bit of smoked mackerel

Vegetables stew with pork

A wonderful medieval stew with smoked pork and lots of vegetables
Course Main Dish, Soup & stew
Cuisine Campfire cooking, Historical cooking, Medieval, Renaissance, Viking
Keyword autumn, filling, medieval, viking
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people


  • 250 gram smoked salted bacon cut into dices and cleaned of fat. I used a whole piece of bacon
  • 3 handfuls kale cut finely (I used half a pack of precut kale)
  • 0.5 head cone cabbage or cabbage of any kind
  • 1 cup pearl barley or whole barley that has been soaked overnight
  • 1 cup beans Preferably board beans, but I had to use edamame beans instead - it worked fine
  • 2 spring onion cut into rings, use as much of the onion as possible. Ramsons would also be good.
  • 2 clove garlic cut cursely
  • 5 springs thyme
  • 1 plot butter to fry in - you could properly also use the bacon fat
  • a bit ground mustard (optional)
  • 15 grains grains of paradise ground up (optional)
  • 0.5 smoked mackerel (optional)


  1. Prepare the pork. I cut of all the fat and skin and cut it into big dices
  2. Add the pork to the pot and cover it with water. Boil it until the pork is done
  3. While the pork is boiling, prepare all the other ingredients. Remember to check on the fire, so the pot is actually boiling.
  4. Once the pork is done, remove it from the pot and save the water the pork was cooked in.
  5. Fry up the spices and onion in butter
  6. Add in everything else but the thyme. Add in the water you saved from the pork. Add enough water to cover everything.
  7. Let everything boil until the barley is done.
  8. Add the pork back in and add thyme to taste
  9. Serve by it self or with a bit of smoked fish on top