Winter here is a funny season. Some days are cool and other are sunny and warm. So for the next few weeks, I will be swinging towards comfort food every now and then. Today is chilly and is time to cook a stew. Pork is the perfect meat to cook with apples they just love each other.
You can also make the following stew using pears and replacing the cider with Pear Liqueur
Ingredients (Serves 3-4)
500g pork, cubed
100g of pancetta lardons or chunky bacon, chopped (optional)
1 small onion, diced
2 apples quartered
1/4 pint dry cider
1/4 pint chicken stock
3tbsp crème fraîche
1tbsp cornflour mixed with 1tbsp of water
1tbsp Dijon mustard
1tbsp fresh tarragon leaves, finely chopped
Season the pork cubes. Heat half the butter in a frying pan and add the pork, fry for about 10 minutes until thoroughly browned. Cook in batches otherwise the steam from the meat stops it browning.
Remove the meat with a slotted spoon and place in the slow cooker. Fry the rest of the pork until brown. Once done, fry the lardons until crispy.
Combine all the pork, the lardons, and onion in the casserole. Pour over the cider and chicken stock. Then place apples on top of pork in the hope they won’t totally disintegrate while cooking.
Cook on high for approximately 6 hours or until pork is tender.
Stir the crème fraîche, cornflour mix, mustard and tarragon to the cooking liquid and heat until the sauce has thickened slightly, approx 20 minutes.
Serve with your choice of vegetables, potatoes or wide egg noodles and garnish with a small scoop of crème fraîche or sour cream. We had ours with saute potatoes and French beans (they are missing – OH was draining them and I wanted to take the photo before the meal got cold, but we do eat all our greens 🙂 )