Pork And Apple Stew
- Slow cooker
- 250 g diced pork shoulder
- 100 g diced raw apple
- 140 g carrots
- 250 g small red potatoes
- 2 shallots
- 1 tbsp olive oil
- 2 cloves garlic
- 100 ml dry cider
- 30 g plain flour
- 2 stock cubes (chicken or pork)
- A few sprigs of thyme
- 2 bay leaves
- 8 sage leaves
- 2 tsp ground black pepper
- Start by chopping all of the dry ingredients into the relevant sizes: the pork, carrots and potatoes and apples into small chunks and everything else finely diced.
- In a pan, dry-fry the pork chunks on a medium to high heat until they start to brown (fry with no oil), then place in the slow cooker on low heat.
- Reusing the same pan, fry the carrot and potato chunks with the olive oil for around 10 minutes on a medium-high heat until they start to turn golden brown.
- Add the garlic and shallot to the pan and continue to fry for a further 2 minutes before placing the content of the pan in the slow cooker.
- Blend the flour, black pepper and stock cube with 150ml of hot water and pour into the slow cooker along with the bay leaf, sage and thyme.
- Cover and cook on low for 5 1/2 hours until the pork falls apart upon touch, then you know it's ready
Nutrition (per serving)
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