Pork And Cider Stew Recipes

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PORK AND CIDER STEW



Pork and Cider Stew image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 17

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

Steps:

  • Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
  • Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
  • Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

PORK, CIDER & ARTICHOKE STEW



Pork, cider & artichoke stew image

Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole

Provided by Jane Hornby

Categories     Main course, Supper

Time 3h

Number Of Ingredients 13

1-2 tbsp olive oil
1kg pork shoulder steaks , each cut into 4
300ml medium-dry cider
4 rashers dry-cured, smoked streaky bacon
2 onions , thickly sliced
300g carrots , sliced
2 bay leaves
3 thyme sprigs
juice ½ lemon
650g Jerusalem artichokes
2 tbsp plain flour
400ml chicken stock
knob of butter , melted

Steps:

  • Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
  • Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
  • Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
  • Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

Steps:

  • Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
  • When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
  • Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

PORK AND CIDER STEW (A CROCK-POT RECIPE)



Pork and Cider Stew (A Crock-Pot Recipe) image

The pairing of sweet potatoes, carrots and apples go perfectly with the pork shoulder and make a nice counterpoint to the cider. It's also really fast and easy to get together.

Provided by TasteTester

Categories     Stew

Time 7h15m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider

Steps:

  • Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
  • Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
  • Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES



Pork Stew with Hard Cider, Pearl Onions, and Potatoes image

Provided by Bruce Aidells

Categories     Onion     Pork     Potato     Vegetable     Stew     Dinner     Meat     Bacon     Root Vegetable     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 15

30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Steps:

  • Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
  • Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
  • Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
  • Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
  • Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

CIDER PORK STEW WITH CHEDDAR DUMPLINGS



Cider Pork Stew With Cheddar Dumplings image

A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.

Provided by PaulaG

Categories     Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon black pepper
3/4 lb boneless pork chop, trimmed and cut into 3/4 inch cubes
1 tablespoon canola oil
2 cups apple cider or 2 cups apple juice
1 cup water
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups
2 medium red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups
1 cup cut green onion (1/2 inch long)
2 tablespoons water
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup low-fat cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
  • Add pork cubes, close bag and shake to evenly coat meat.
  • Place the coated pork on waxed paper; reserving remaining flour mixture.
  • In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
  • Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
  • Add remaining stew ingredients except for the 2 Tbsp water.
  • Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
  • Combine 2 Tbsp water and reserved flour mixture in a small bowl.
  • Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
  • Lightly spoon the flour into measuring cup level off.
  • In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
  • Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
  • Drop by tablespoons onto hot stew.
  • Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
  • Keeping the pan covered tightly results in light, fluffy dumplings.

Nutrition Facts : Calories 311.7, Fat 7.3, SaturatedFat 2, Cholesterol 40.1, Sodium 712.3, Carbohydrate 43.5, Fiber 4.6, Sugar 10.8, Protein 18.3

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CIDER PORK STEW RECIPE : SBS FOOD
Transfer to a large bowl. Melt remaining 1 tbsp lard over high heat. Add onion and cook for 3 minutes or until softened. Add leek, carrots and celery, and cook for 2 …
From sbs.com.au


PORK & CIDER STEW WITH CHEESE & HERBS DUMPLINGS
Add the tomato paste and combine. Cook for two minutes. Add the oregano and combine. Add the chopped tomatoes and cook for two minutes. Add the pork cubes. Add the cider, the beef stock and the Worcestershire Sauce. Combine well and place a lid on the pot. Simmer on a low heat for 60 minutes. Remove the lid and simmer for another 30 minutes.
From simonmajumdar.com


HARD CIDER PORK STEW RECIPE – CHADDSFORD WINERY LTD.
Pour the Hard Cider and vegetable stock into the pot. Return pork to pot. Bring the liquid to a simmer and cover the pot. Cook the stew for about 2 hours or until the pork is fork tender. Remove the sprigs of sage and rosemary. Season the stew with the apple cider vinegar, butter, salt and pepper. Serve hot with grilled bread.
From chaddsford.com


PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES RECIPE
2009-12-17 Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 ...
From bonappetit.com


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