Pork Cider Stew Food

CREAMY PORK STEW

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.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

NORMANDY PORK WITH APPLES & CIDER

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.

BRITISH PORK AND CIDER CASSEROLE RECIPE

Steps:

• Heat the oven to 325 F / 170 C / Gas 3.
• Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.
• Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.
• Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated oven. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn't dried out. When cooked, remove from the oven.
• Mix the cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.
• Gently cook on the stovetop until the sauce has thickened slightly. Serve. Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.

SLOW COOKER PORK AND CIDER STEW

Steps:

• Layer leeks, pork, apples and garlic in the bottom of a 5- to 6-quart slow cooker and sprinkle with salt and pepper.
• Pour in cider and vinegar.
• Cover and cook on low until pork is very tender, about 8 hours.
• Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.

CROCK POT PORK CIDER STEW

Steps:

• Put all of your ingredients in a 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir well
• Cover and cook on low for 10-12 hours or high for 5-6 hours

PORK, CIDER & ARTICHOKE STEW

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.

CREAMY PORK CASSEROLE WITH CIDER AND APPLES

Steps:

• Season the pork with salt and pepper.
• Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don't overcrowd the pork as it will stew rather than brown.
• Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
• Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
• Return the bacon and pork to the pot and stir to combine.
• Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
• Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• NOTE: this method needs more stock and cider.
• Season the pork with salt and pepper.
• Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don't overcrowd the meat as it will stew rather than brown. Set the pork aside
• Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Lower the heat, add the onion and cook for 5 minutes, stirring.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
• Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
• Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

PORK STEW

Steps:

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
• Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

APPLE CIDER STEW

Steps:

• Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
• Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
• Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

PORK AND CIDER STEW (A CROCK-POT RECIPE)

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

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.

PORK AND CIDER STEW

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 STEW

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.

JAMIE OLIVERS PORK & CIDER STEW

Steps:

• IF using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6.
• Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
• Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
• Add the pork and the flour. Pour in the cider and tinned tomatoes.
• Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
• Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
• Remove the lid for the final hour.
• When done, your meat should be tender and delicious.