Recipe: Pork And Apple Stew


One pork based winter warming coming right up! Pork and apple stew is simple, cheap to throw together and a hearty dish to feed the family. By using Pink Lady apples (or similar ones with a good crunch) you'll ensure your apples stay firm and delicious instead of reducing to a mush. Serve with roast potatoes! Frankly, we all need more stew recipes in our life.


For The Braise

  • 1 kg pork shoulder
  • 1 clove garlic
  • 2 banana shallots
  • 2 sprigs thyme
  • 500 ml apple cider
  • 500 ml chicken stock

For The Sauce

  • 100 g creme fraiche
  • 2 banana shallots
  • 1 clove garlic
  • 5 pink lady apples
  • 1 tbsp butter
  • 200 g baby button mushrooms
  • 1 sprig thyme
  • 1 tbsp plain flour
  • 50 ml brandy
  • 1 tbsp dijon mustard
  • 1/2 lemon
  • 1/2 bunch parsley
  • 1 bowl roasted potatoes to serve
Cook the Pork

Step 1

Cook The Pork

Dice the pork shoulder into large pieces. Peel and halve the shallots. Peel and crush the garlic. Heat the oil in a large saucepan over a high heat and add the meat. Brown very well all over before adding the shallots, garlic and thyme sprigs. Fry for another 5 minutes before pouring in the apple cider and chicken stock. Season well. Bring to a boil and reduce to a simmer. Cook for 2 hours.

Start the Sauce

Step 2

Start The Sauce

When the pork has finished cooking move on to the sauce. Peel and finely dice the shallot and the garlic. Wash the mushrooms and remove the stalks (you can save them for stock). Core and quarter the apples.

Cook the Apples

Step 3

Cook The Apples

Add the butter to a large saucepan over a high heat. Add the apples to the pan and cook for 5 minutes or so until they’re well browned. Remove them from the pan and set aside. Add a little more butter to the pan if you need to, then add the shallots, garlic, mushrooms and thyme. Cook for a few minutes over a high heat, then another 5 minutes over a medium heat, stirring.

Finish the Sauce

Step 4

Finish The Sauce

Add the brandy and let it bubble for a minute before straining the cooking liquid from the pork and pouring a little of it in. Stir to a smooth sauce, then pour about 300ml of the liquid in. Bring everything to a simmer and add the mustard, juice of the lemon, reserved pork and apple. Simmer for 20 minutes until the sauce thickens. Finish by stirring in the creme fraiche.


Step 5


Finely chop the parsley and stir it into the sauce just before serving. Serve with roast potatoes! Serves 4

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