Pork with Apples and Cider
A comforting and flavorful dish featuring tender pork braised with sweet apples and a hint of cider, showcasing the region's agricultural bounty.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch pieces)
- 2 tbsp Olive oil
- 2 large Onions(peeled and chopped)
- 4 cloves Garlic cloves(crushed and peeled)
- 1 sprig Rosemary sprig(about 1 tablespoon chopped)
- 0.5 cup Dry white wine
- 2 tsp Sweet paprika
- 1 10-ounce can Roasted red bell peppers(cut into 1/2-inch strips)
- 1 large Ripe tomato(peeled, seeded, and chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 leaf Bay leaf
- 1 cup Dry red wine(full-bodied)
- 1 cup Chicken stock
- Salt(to taste)
- Freshly ground black pepper(to taste)
- 4 large Green apples(peeled and cored)
👨🍳 Instructions
- 1
Marinate the lamb: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.
- 2
Drain the meat: Discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
💡 Tip: Patting the meat dry helps with browning. - 3
Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.
💡 Tip: Don't overcrowd the pan; browning in batches ensures a good sear. - 4
Sauté the onions and garlic: Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the minced garlic and cook another minute.
- 5
Return the meat to the pan, add paprika, roasted red peppers, tomato, parsley, bay leaf, red wine, and chicken stock. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.
- 6
Add the green apples to the pot. Cover and simmer for another 45 minutes, or until the lamb is very tender and the apples are cooked through but still hold their shape.
💡 Tip: Adding apples in the latter half of cooking prevents them from becoming mushy. - 7
Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of pork shoulder and pork belly.
- ✓If you don't have hard apple cider, a dry apple juice or even a splash of apple cider vinegar can be used.
- ✓This stew can be made ahead of time and reheated, as the flavors meld beautifully overnight.
🔄 Variations
- Add a pinch of cinnamon or nutmeg for a warmer spice profile.
- Serve with mashed potatoes, crusty bread, or a side of rice.