👨‍🍳 Instructions

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches until golden on all sides. Remove the pork from the pot and set aside.

   💡 Tip: Browning the pork in batches prevents overcrowding the pot, ensuring a good sear.
2. 2

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

   💡 Tip: Caramelizing the onions adds a depth of sweetness to the stew.
3. 3

   Add the minced garlic and sweet paprika to the pot and cook for 1 minute until fragrant, stirring constantly.

   💡 Tip: Be careful not to burn the paprika, as it can become bitter.
4. 4

   Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to toast the flour slightly.

   💡 Tip: Toasting the flour helps to thicken the stew and cook out the raw flour taste.
5. 5

   Gradually pour in the broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.

   💡 Tip: Adding the broth gradually helps to create a smooth sauce without lumps.
6. 6

   Return the browned pork to the pot. Add the apple chunks and the bay leaf. Season with a little more salt and pepper if needed. Bring back to a gentle simmer.

   💡 Tip: Ensure the liquid mostly covers the pork; add a splash more broth or water if necessary.
7. 7

   Cover the pot, reduce the heat to low, and simmer for 1.5 to 2 hours, or until the pork is very tender. Stir occasionally.

   💡 Tip: Low and slow cooking is essential for tender pork.
8. 8

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper. The stew should have a slightly thickened consistency. Serve hot, garnished with fresh chopped parsley.

   💡 Tip: This stew pairs well with mashed potatoes, polenta, or crusty bread.