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
- Brown the pork in a well-oiled pan and set aside to cool.
- 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!
- 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.
- Add the white wine, apple juice, and dried/fresh herbs.
- Slow cook everything on the “auto” setting for about 5 hours (“low” for 6 hours, “high” for 4 hours).
- 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.
- Blend the solids up and set aside. Note: Blend them to your liking, blend longer for a smoother and richer stew.
- Heat up the soup and add in the blended solids. Stir and let everything simmer for about 10 to 20 minutes.
- Add the diced parsnip, oyster mushroom and carrot.
- Shred the pork pieces or cut them into small cubes and add them into the stew.
- Optional: Stir in a bit of cream.
- Garnish with some fresh parsley leaves and serve.