Braised Pork And Apple Stew Recipes

BRAISED PORK WITH APPLES AND ROSEMARY

Steps:

• Sprinkle cubed pork generously with sea salt and pepper on all sides.
• Note: during the searing stage, the pork and rendered fat splatters and pops quite a bit. Use a deeper pot than you think you'll need, and ideally, keep a splatter screen handy.
• Set a large Dutch oven or other heavy bottomed, deep-sided pot over medium/medium-high heat, and when hot, add the oil. (Oil should be hot, but not smoking). Working in 2 - 3 batches, sear pork on all sides, about 2 minutes per side. Remove cooked pork to a plate.
• Drain off all of the rendered fat. Deglaze pot with a 1/2 cup white wine, scraping up any browned bits with a wooden spoon. Next, add seared pork, chilies, garlic, rosemary, and all remaining wine. Bring stew to a boil, then turn heat down to a gentle simmer over medium-low heat and cover.
• Check braise after an hour. Meat should be incredibly tender, but still hold its shape. Cook up to 1 hour longer (I've found that cooking time varies, so check meat every 20 minutes to be sure it doesn't overcook). When pork is tender and just melts in your mouth, fold in apples, cover pot, and cook an additional 20 - 30 minutes, until apples are cooked through but still have some bite.
• Meanwhile, make the polenta. Bring water to a boil, whisk in polenta and sea salt. Stirring occasionally, cook 35 - 45 minutes, or until polenta is creamy. If needed, add an additional cup of water. Taste, and add sea salt to taste.
• To serve, ladle braised pork and apples over polenta. Garnish with minced fresh rosemary, fresh citrus wedges, and shaved Parmesan.

APPLE AND PORK STEW

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.

BRAISED PORK & APPLE STEW

Steps:

• 1. Heat oil in a 5-6 quart pot. While oil heats,sprinkle pork with salt and pepper and coat with flour. Cook pork 4 minutes or until browned,turning once;remove to plate.
• 2. Add broth,apples,potatoes,carrots,& thyme to pot and bring to a boil. Cover,reduce heat,& simmer 12 minutes or until potatoes are tender. Stir in pork & mustard. Cover and simmer 4-5 minutes or until pork is cooked through.

BRAISED PORK & APPLE STEW

Steps:

• Heat oil in a 5 to 6 quart pot over medium-high heat. Season the pork with salt and pepper and coat with flour.
• Cook pork 4 minutes until browned , turning once , remove to a plate.
• Add broth , apples , potatoes , carrots and thyme to pot and bring to a boil. Cover , reduce heat and simmer 12 minutes or until potatoes are tender.
• Stir in pork and mustard. Cover and simmer 4 to 5 minutes or until pork is just cooked thru.