Monday, October 31, 2011

Celtic Pork and Apple Stew

Now that fall is in the air, I thought I'd share a yummy recipe just right for apple season. This is an ancient-inspired stew I think you'll enjoy.


2 1/2 pounds of pork meat (pork roast or loin)
2 tbsp oil
2 leeks, chopped (be sure to separate the leaves first and wash well)
1 lb greens (turnip tops, collard greens, kale are best) chopped
1 lb mushrooms, sliced
3 turnips, peeled, and chopped
3 apples, peeled, cored, and quartered
1 cup of apple cider
1/2 tsp dried thyme
1 tbsp chives
1 tsp dried sage
1 tbsp mustard seed, ground
salt, to taste

Add the oil to a large casserole or pot and use to fry the pork and leeks until the meat is nicely browned (about 8 minutes). Add the mushrooms and turnips and cook for 2 minutes then add the herbs, spices and cider along with 3 cups water. Bring the mixture to a boil then add the apples.

Reduce to simmer, cover and cook for about 90 minutes, or until the pork is truly tender. Season to taste, then served ladled into bowls and accompany with chunks of warm crusty bread.

The acid from the cider tenderizes the pork until it melts in your mouth! I love this served on a cool fall evening. Enjoy!

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