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Andorran Pork and Apple Stew

Name: Andorran Pork and Apple Stew
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 4
Cuisine: Andorra
Ingredients: 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)

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.

Förberedelsetid25 minutes

Tillagningstid1 hour 30 minutes

Total tid1 hour 55 minutes

Portioner4

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: This stew is delicious served with mashed potatoes, crusty bread, or rice.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.