PORK AND APPLE STEW
The combination of apples and pork has always been a winner, and this delicious stew would be great for family or guests. If entertaining, serve an Ontario Riesling or Gamay.
Preparation Time: 40 minutes
Cooking Time: about 2-1/2 hours
Serves 6 to 8
2-1/2 lb (1.2 kg) lean stewing pork, such as shoulder, cut in 1-inch (2.5 cm) cubes
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) (approx) vegetable oil
8 thin slices prosciutto, chopped (about 3 oz/75 g)
3 Ontario Onions, chopped
5 cloves Ontario Garlic, minced
2 cups (500 mL) Ontario Apple Cider
1 tsp (5 mL) crumbled dried rosemary
1/2 tsp (2 mL) dried sage
5 large Ontario Cooking Apples (such as Northern Spy), peeled and thickly sliced
3 cups (750 mL) diced peeled Ontario Rutabaga
1 large greenhouse tomato
1/2 cup (125 mL) chopped fresh parsley
In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon to large Dutch oven or flameproof casserole.
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PORK AND APPLE STEW PAGE 2
In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to Dutch oven.
Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil. Transfer to 350°F (180°C) oven; bake, stirring occasionally, for about 2 hours or until pork is very tender. (Stew can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat gently before continuing.)
In small, heavy skillet, heat 2 tsp (10 mL) oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.
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