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–+ servings

Pork Stew with Cider and Apples

Pork slow cooked and infused with an aromatic apple flavour.
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Keyword: Pork, Cider, Apples
Course: Mains, Pork
Cuisine: English
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 Servings
Calories: 95kcal
Author: MJF
Cost: £10

Equipment

  • 1 Dutch Oven or Heavy Pot

Ingredients

  • 2½ Lb. Stewing Pork shoulder
  • 2 Tbsp Vegetable Oil
  • 2 Cloves Garlic
  • 1 each Onion ½ “dice
  • 1 each Carrot " dice
  • 2 Tbsp. Flour
  • 2 Tbsp. Cider Vinegar
  • 2 Cups Cider
  • 1 each Potato peeled and ½ “dice
  • 1 each Apple ½ “dice Granny Smith
  • 1 Sprig Thyme
  • 1 each Bay leaf
  • Salt and pepper to taste
  • 1 Tbsp Parsley chopped
  • 1 Batch Dumplings optional

Instructions

  • In a hot Dutch oven or pan, lightly brown the pork in the oil.
  • Add the garlic, onions and carrots and cook for 2 minutes.
  • Dust with the flour, stir until everything is well coated and then add the cider vinegar and cider.
  • Bring to a simmer and add the thyme, bay leaf and seasoning.
  • Cover with a lid and cook at a low simmer for 1½ hours, adding more liquid from time to time if necessary. (alternatively, cook in the oven at 325°F/165°C)
  • Season to taste with salt and pepper.
  • Make the dumplings if used and add them to the top of the stew.
  • Cover and cook for a further 30 minutes, basting after 20 minutes.
  • Sprinkle with the chopped parsley and serve.

Notes

Mushrooms and cream may be added to this dish.

Nutrition

Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.01mg | Sodium: 5mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.4mg