Recipe: Chunky Pork and Apple Stew (2024)

FAQs

Does pork and apple go well together? ›

Pork and apples are a match made in heaven. Try this seasonal flavor combo in roasts, skillet suppers, sandwiches and more.

Pork tenderloin is the traditional pork stew meat, thanks to its high percentage of fat. It's the quintessential low-and-slow cut, turning fall-apart tender as it infuses the surrounding broth with deep pork flavor.

Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing.

You can also substitute cubed lamb shoulder or pork shoulder roast for the beef. As long as the meat is cut into 1½- to 2-inch cubes, the cooking time will remain the same—even if you increase the amount of meat. Also, feel free to vary the vegetables depending on what's in season.

Pork has a meaty, slightly sweet, and very savory flavor, but it is also quite oily. Apples have a sweet, relatively dry, slightly acidic flavor, and the dry acidity is a good complement to the oiliness of pork. People have served pork with apples for at least a couple thousand years.

It absolutely overcooks it if you cook it too long. You don't want to cook your stew for half a day, because it will end up with very dry meat. Good stew meat has a lot of connective tissue. When you cook it, the connective tissue starts to break down, the most easily-reached first.

Tough cuts of any animal need time to break down. It's ok to braise meat for at least four hours on a low setting, prior to adding veggies for another two hours.

Roasted pork loin is probably one of the best parts of the pig. pork loin can be made bone-in or boneless, Grilled, smoked or slow-roasted on a barbecue with whatever spices and sauces you like, the roasted pork loin is a firm favorite among chefs.

Pork shoulder, also known as pork butt or Boston butt, is a beloved cut for slow cooking and barbecue enthusiasts. This well-marbled and flavorful cut is ideal for pulled pork, stews, and roasts. As it cooks low and slow, the connective tissue breaks down, resulting in tender, juicy, and flavorful meat.

Should I brown stew meat first? ›

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.

Using the gradual, moist heat of a stew pot, pressure cooker, or slow cooker can give you pork so tender that you don't need a knife to eat it. Stewing generally involves cooking the meat for long periods of time at low heat while it's submerged in a mixture of liquid and solid ingredients.

Pork is friendly to fruits like apples, cranberries, strawberries, currants, dried cherries, dried figs, mangoes, quince, plums, pineapple, pears, peaches, and apricots. See how lemon brightens up pork in Citrus Spiced Roasted Pork Loin Roast.

Hot Apple Cider with Rum

Apple and pork are a classic combination in culinary traditions. This drink compliments pork tenderloin recipes having subtle spices. The hot drink accentuates the meat and also keeps you warm on a cold winter's night.

Great cooking is all about experimenting with flavours. Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.

Pork chops and apple sauce is a traditional dish in American cuisine consisting of cooked pork chops and apple sauce. The pork chops can be pan-fried, baked or broiled, and the meat is sometimes breaded prior to cooking. Some people consider the dish to be a comfort food.