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Andorran Pork and Apple Stew
A comforting and flavorful stew that balances the savory richness of pork with the sweet tartness of apples, often enhanced with a touch of cider or white wine. This dish reflects the hearty mountain cuisine of Andorra, utilizing readily available ingredients.
🧂 Ainekset
- 1 kg Pork shoulder, cut into 1.5-inch cubes
- 3 tbsp Olive oil
- 2 Large onions, thinly sliced
- 4 Garlic cloves, minced
- 2 tbsp All-purpose flour
- 250 ml Dry white wine or apple cider
- 500 ml Chicken or vegetable broth
- 4 Medium apples (such as Gala or Fuji), peeled, cored, and cut into 1-inch chunks
- 3 Fresh thyme sprigs
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Ohjeet
- 1
Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot, until golden brown on all sides. Remove the pork and set aside.
💡 Ammattilaisvinkit: Browning the pork in batches ensures a good sear, which adds depth of flavor to the stew. - 2
Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Sautéing the onions until they are well softened and slightly caramelized builds a sweet base for the stew. - 3
Sprinkle the flour over the onions and garlic and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
💡 Ammattilaisvinkit: This step helps to thicken the stew later on. - 4
Pour in the white wine or apple cider, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.
💡 Ammattilaisvinkit: Deglazing the pot with wine or cider captures all the flavorful browned bits. - 5
Return the browned pork to the pot. Add the chicken or vegetable broth, thyme sprigs, and bay leaf. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the pork is tender.
💡 Ammattilaisvinkit: Simmering on low heat allows the pork to become tender without drying out. - 6
Add the apple chunks to the pot. Cover and continue to cook for another 20-30 minutes, or until the apples are tender but still hold their shape.
💡 Ammattilaisvinkit: Adding the apples later in the cooking process prevents them from becoming mushy. - 7
Remove the thyme sprigs and bay leaf. Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit: This stew is delicious served with mashed potatoes, crusty bread, or rice.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can add a tablespoon of Dijon mustard along with the flour.
- ✓If you prefer a thicker sauce, you can simmer the stew uncovered for the last 15 minutes of cooking.
- ✓Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cinnamon or nutmeg for a warmer spice profile.
- Include other root vegetables like carrots or parsnips along with the onions.
- For a touch of sweetness, stir in a tablespoon of honey or maple syrup in the last 10 minutes of cooking.