Pork Stew With Apples And Turnips In Cider Recipes

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PORK STEW WITH APPLES AND TURNIPS IN CIDER



Pork Stew With Apples and Turnips in Cider image

Pork shoulder is one of those inexpensive cuts of meat that benefits from long, slow cooking. This slow-cooked comfort food is just lovely served over egg noodles. Easily made in either a crock pot or in the oven, this delicious meal is adapted from "Slow-Cooked Comfort" as published in our local paper.

Provided by Molly53

Categories     Pork

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 lbs boned pork shoulder, trimmed of fat and cut into 2-inch cubes
salt
fresh ground black pepper
1 tablespoon minced fresh rosemary
4 ounces pork rinds (substitute 2 slices bacon if necessary)
3 tablespoons flour
3 tablespoons olive oil
2 1/2 cups hard alcoholic cider
3 cups tart apples, peeled, cored and cut into eighths
3 cups small turnips, peeled and cut into eighths
4 garlic cloves, chopped coarsely

Steps:

  • Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
  • Cover and refrigerate for several hours or overnight.
  • Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
  • Bring to a light boil and boil for 5 minutes.
  • Drain and cool under cold running water. Set aside.
  • Pat meat dry with paper towels.
  • On a plate, season flour with large pinch of salt and freshly ground pepper.
  • Preheat oven to 325F, if using Dutch oven.
  • Heat oil in a large skillet over medium-high heat.
  • Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
  • As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
  • Pour cider into the skillet.
  • Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
  • Strain the cider over the meat.
  • Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
  • Season with salt and pepper and cover.
  • Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
  • Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
  • Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
  • Mash some of the apples and turnips into the juices, pour over meat.

Nutrition Facts : Calories 574.6, Fat 40.3, SaturatedFat 13, Cholesterol 134.2, Sodium 404.7, Carbohydrate 12.4, Fiber 2.1, Sugar 6.8, Protein 38.9

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.

APPLE AND PORK STEW



Apple and Pork Stew image

This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.

Provided by LIZZY217

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h20m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound boneless pork shoulder, cubed
¼ cup all-purpose flour
2 tablespoons butter
1 red onion, diced
2 cloves garlic, minced
1 shallot, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon ground black pepper
1 pound new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 ounce) cans beef broth
1 large Granny Smith apple - peeled, cored and diced

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
  • Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
  • Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES



Peruvian Pork Stew With Chiles, Lime and Apples image

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield at least 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1/4 cup chopped cilantro

Steps:

  • Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
  • Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
  • Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams

PORK AND APPLE STEW



Pork and Apple Stew image

This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 pound pork tenderloin, cut into 1 1/2-inch cubes
3 tablespoons flour
Salt and pepper
1 onion, chopped
1/4 teaspoon caraway seeds, (optional)
2 cups chicken stock, or reduced-sodium canned broth
2 cups water
1 tablespoon Dijon mustard
1/2 pound green cabbage, shredded (about 2 cups)
1/2 pound red potatoes
2 tart green apples such as Granny Smith, unpeeled, cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
  • Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
  • Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).

Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g

HARVEST PORK STEW



Harvest Pork Stew image

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  • Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

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

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From chaddsford.com


PORK AND CIDER STEW RECIPE
Pork and cider stew recipe. Learn how to cook great Pork and cider stew . Crecipe.com deliver fine selection of quality Pork and cider stew recipes equipped with ratings, reviews and mixing tips. Get one of our Pork and cider stew recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


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