… a pork recipe? Yep! I had to try this stew when they were ranting and raving about it on the Chris Moyles show on BBC radio 1. The classic winter stew in our household is beef stew with gravy and herbed dumplings. However, this pork stew made a delicious change. It brings together the perfect marriage combination of pork and apples.
Pork is simmered with celery, carrots, sage, and onions in a cider-spiked tomato sauce. The meat is succulent and tender, and the sauce is slightly tangy and packed full of flavor. It’s delicious with mashed potatoes and/or crusty bread. It’s the perfect winter warmer, and a sure winner!
PORK AND CIDER STEW
Adapted from “Jamie’s Ministry of Food: Anyone Can Learn to Cook in 24 Hours”, by Jamie Oliver
- 2 teaspoons olive oil
- 200 g (7 oz or approximately 4 large stalks) celery, chopped into 2 cm (¾ inch) lengths
- 200 g (7 oz or 2 medium) carrots, chopped into 2 cm (¾ inch) chunks
- 2 medium onions, chopped into 2 cm (¾ inch ) chunks
- 3-4 sprigs fresh sage, leaves chopped
- 400 g (14 oz) stewing pork, cut into 2 cm (¾ inch) chunks
- 3 T plain (all-purpose) flour
- 500 ml (2 c and 1 ½ T) dry/medium-dry (hard) cider
- 1 x 400 g (14 oz) tin chopped tomatoes
- Sea salt and freshly ground pepper to taste
1. Heat oil in a large deep, non-stick frying pan over medium heat until hot. Saute celery, carrots, onions and sage for 10 minutes, stirring occasionally.
2. Add pork and flour to the pan; stir to coat.
3. Stir in cider and tomatoes, then season with salt and black pepper.
4. Bring to the boil, cover and simmer for 1 ½ hours, stirring occasionally.
5. Remove the lid and continue to simmer for 1 hour more, stirring occasionally. Enjoy!