We had the privilege of dining at an excellent home-cook’s place recently, and were treated to a sumptuous homemade dinner. One of the best highlights of the evening was a pork and apple stew that just blew us away with its amazingly hearty flavour.

Here is our friend, dinewithdin’s superb pork and apple stew recipe. Cheers! 🙂

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Makes 4 – 6 servings
  • 700g pork collar/ pork ribs or a mixture of both, do not chop them up
  • 1 to 2 cups white wine (Sauvignon blanc/ Chardonnay/ table or cooking white wine)
  • 1 to 2 cups of stock (chicken or vegetable stock)
  • 1 to 2 cups apple juice (Tip: Use cloudy apple juice for its nice tangy flavour)
  • 1 to 2 tsps dried herbs or a few stalks of fresh herbs, such as thyme/rosemary/sage/parsley
  • Olive oil
  • Optional:1 to 2 tbsps of cream

Roughly Chop the following:

  • 1 red apple (We used a China Fuji apple)
  • 1 green apple
  • 1 medium onion
  • 3-4 medium carrots
  • 3-4 stalks of celery with leaves

Dice the following into small cubes:

  • 150g parsnip
  • 150g oyster mushrooms
  • 1 carrot
  1. Brown the pork in a well-oiled pan and set aside to cool.
  2. Using the same pan, add in more oil and brown the roughly chopped red and green apples, onions, carrots, and celery. Note: Do not use the small diced vegetables (i.e. diced parsnip, oyster mushrooms and carrot) in this step!
  3. Place the browned pork and vegetable/apple cubes into a slow cooker. Deglaze the pan with the stock and pour everything into the slow cooker.
  4. Add the white wine, apple juice, and  dried/fresh herbs.
  5. Slow cook everything on the “auto” setting for about 5 hours (“low” for 6 hours, “high” for 4 hours).
  6. Remove the pork from the stew and set aside. Transfer the solid vegetable and apple chunks from the stew into a blender. If you are using fresh herb stalks, remove and discard them. Set aside the remaining soup by pouring it into a large pot.
  7. Blend the solids up and set aside. Note: Blend them to your liking, blend longer for a smoother and richer stew.
  8. Heat up the soup and add in the blended solids. Stir and let everything simmer for about 10 to 20 minutes.
  9. Add the diced parsnip, oyster mushroom and carrot.
  10. Shred the pork pieces or cut them into small cubes and add them into the stew.
  11. Optional: Stir in a bit of cream.
  12. Garnish with some fresh parsley leaves and serve.

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