Pork and Cider Stew Recipe

Name: Pork and Cider Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes; Salt and pepper; Flour, for dredging; 3 to 4 tablespoons vegetable or olive oil; 2 tablespoons butter; 3 to 4 ribs of celery, chopped, chopped into bite-size pieces; 2 carrots, peeled and chopped into bite-size pieces; 1 large or 2 medium onions, chopped into bite-size pieces; 1 large fresh bay leaf; Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine; 1 1/2 teaspoons caraway seeds; 1 1/2 cups cloudy cider; 2 tablespoons cider vinegar; 1 cup chicken stock; 3 medium russet potatoes, peeled and cut into bite-size chunks; 2 to 3 crisp apples, chopped; Celery tops, chopped for garnish

Servings: persons

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

1
Sprinkle the meat with salt and pepper and lightly dredge in flour.
2
Heat the oil in a Dutch oven over medium-high heat.
3
Brown the meat in batches and remove to a plate, adding a little additional oil when necessary.
4
When all of the meat is browned and set aside, add the butter to the Dutch oven to melt.
5
When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds.
6
Stir to combine and sweat the vegetables for a few minutes.
7
Add the cider and vinegar, and reduce by half.
8
Add the stock and then return the pork to the Dutch oven.
9
Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
10
Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
11
Cool and store for a make-ahead meal.
12
Reheat over moderate heat and garnish with celery tops to serve.

1477

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes, Salt and pepper, Flour, for dredging, 3 to 4 tablespoons vegetable or olive oil, and more.

Yes, Pork and Cider Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Cider Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions