Danish Pork and Apple Stew (Svinekød med Æbler)
A comforting and hearty Danish stew featuring tender pork, sweet apples, and warming spices, often served with potatoes or rye bread.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 medium Apples(peeled, cored, and cut into chunks (e.g., Ingrid Marie or Cox Orange))
- 500 ml Pork broth or water
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 Bay leaves
- 5-6 Allspice berries
- to taste Salt
- to taste Black pepper(freshly ground)
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Pat the pork cubes dry and season generously with salt and pepper.
- 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the pork in batches until golden brown on all sides. Remove pork and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 4
Sprinkle the flour over the onions and cook, stirring, for 1 minute to form a roux.
- 5
Gradually whisk in the pork broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 6
Return the browned pork to the pot. Add the bay leaves and allspice berries. Season with salt and pepper to taste.
- 7
Cover the pot and simmer gently on low heat for about 1 hour, or until the pork is tender.
- 8
Add the apple chunks to the stew. Continue to simmer, covered, for another 20-30 minutes, or until the apples are tender but not mushy.
- 9
Remove the bay leaves and allspice berries before serving. Adjust seasoning if necessary.
- 10
Serve hot, garnished with fresh chopped parsley. Traditionally served with boiled potatoes or rye bread.
💡 Pro Tips
- ✓Use a mix of sweet and tart apples for a balanced flavor.
- ✓Don't overcrowd the pot when browning the pork; work in batches for better browning.
- ✓For a richer flavor, you can add a splash of apple cider or brandy towards the end of cooking.
🔄 Variations
- Add a tablespoon of brown sugar or honey for extra sweetness.
- Include root vegetables like carrots or parsnips along with the apples.
- A dollop of sour cream or crème fraîche can be added to each serving.