PORK AND CIDER STEW (A CROCK-POT RECIPE)
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
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.
CARNIVAL PORK STEW
Provided by Food Network
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- STOVE TOP METHOD
- SEASON pork with salt. Heat oil in large Dutch oven over medium-high heat. Brown pork on all sides. Add ham, salsa, tomatoes, preserves, corn and beans. Reduce heat. Simmer, covered, for 20 to 25 minutes or until pork is tender.
- STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro.
- SLOW COOKER METHOD
- COAT slow cooker with Crisco® No-Stick Cooking Spray.
- SEASON pork with salt. Heat oil in large skillet over medium-high heat. Brown pork on all sides. Place in slow cooker. Add ham, salsa, tomatoes, preserves, corn and beans.
- COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add cooked rice at end of cook time. Stir in green onions. Garnish with cilantro.
PORK & CIDER STEW
Make and share this Pork & Cider Stew recipe from Food.com.
Provided by Chris Reynolds
Categories Stew
Time 7h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Layer sweet potatoes, carrots, onion, pork, and apple in a large 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 to 9 hours until pork and sweet potatoes are tender.
Nutrition Facts : Calories 575.2, Fat 36.9, SaturatedFat 12.8, Cholesterol 128.9, Sodium 290.6, Carbohydrate 27.3, Fiber 4.1, Sugar 9.3, Protein 32.5
PORK AND CIDER STEW
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
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.
SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
NORMANDY-STYLE PORK STEW
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
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.
HOMEMADE APPLE CIDER BEEF STEW
It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. -Joyce Glaesemann, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. , Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Nutrition Facts : Calories 330 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
NORMANDY PORK WITH APPLES & CIDER
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
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 STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES
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
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.
SLOW COOKER PORK STEW
This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
- Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
- Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
- Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.
Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g
CREAMY PORK STEW
This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 4
Number Of Ingredients 21
Steps:
- Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
- Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
- Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
- Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
- Garnish individual servings with apple strips and chopped fresh chives.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g
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PORK-AND-CIDER STEW RECIPE - FERNANDA MILANEZI | FOOD & …
From foodandwine.com
3/5 Total Time 3 hrs 30 minsServings 10-12
- In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.
- Add the bacon to the pot and cook until golden; add to the pork. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.
- In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes. Stir in the mustard and sage and season with salt and pepper.
CIDER PORK STEW RECIPE | GOOD FOOD
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Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Heat the olive oil in a large, lidded casserole over a high heat and fry the pork belly pieces first until browned, then remove from the pot and fry the pork shoulder until browned. Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned.
- Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry.
- Add the apples, cover again and continue simmering for a further 15-20 minutes until the pork is tender but not falling apart. Stir through the cream, adjust for seasoning and serve with boiled new potatoes.
- Adam's tip A side of boiled new potatoes is a classic that never goes out of style. Just scrub the potatoes until clean and cover with cold salted water. Simmer for 10-15 minutes, until tender, season with salt and dress with a little melted butter.
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