👨‍🍳 作り方

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the butter and vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   💡 プロのコツ: Drying the pork ensures a better sear.
2. 2

   Sear the pork in batches until browned on all sides. Remove the pork from the pot and set aside.

   💡 プロのコツ: Don't overcrowd the pot; searing in batches is crucial for browning.
3. 3

   Add the sliced onions to the pot and cook over medium heat, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot as the onions cook.
4. 4

   Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.

   💡 プロのコツ: This creates a roux that will thicken the stew.
5. 5

   Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a simmer, scraping the bottom of the pot to loosen any browned bits.

   💡 プロのコツ: Adding the broth slowly helps create a smooth sauce.
6. 6

   Return the seared pork to the pot. Add the apple chunks, brown sugar, cinnamon, and allspice. Stir to combine.

   💡 プロのコツ: The brown sugar adds a touch of sweetness to balance the tart apples.
7. 7

   Bring the stew back to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 1.5 to 2 hours, or until the pork is very tender.

   💡 プロのコツ: Low and slow cooking is key for tender pork.
8. 8

   Season with additional salt and pepper to taste. Stir in fresh parsley just before serving.

   💡 プロのコツ: Serve hot with mashed potatoes, rice, or crusty bread.