Add pork to a large soup pot or Dutch oven. Add salt, honey, berries, lingonberry jam, and cold water, and turn the heat to high.

While stew is coming to a boil, add garlic, dry thyme, and ground coriander. When mixture comes to a rolling boil, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally.

Stir in onion, leeks, and mushrooms, and simmer until meat is almost, but not quite fork-tender, about 45 minutes more.

Stir in cabbage, carrots, and fennel; continue to simmer until vegetables and meat are very tender, about 30 minutes.