Braised Pork and Apple Stew

Instantly French has been a big hit in our home.  What a wonderful cookbook.  Doug has made several recipes from this book and they have all been winners.  This is for Instant Pot but anyone who cooks with a stove top pressure cooker could probably follow the recipes.



This pork and apple stew gets an A+ and I hope Doug makes it again soon. Unbelievably tender and so flavorful, the apples could be doubled next  time :-)



It's a good winter stew, something to warm the bones when it's cold outside.  I am going to send this to Deb in Hawaii for her Souper Sunday series, although I need to send her more vegetarian offerings soon.

This is brothy enough that you'll want some good quality bread, hopefully homemade, for dipping.  The apples look like potatoes, don't they?


 

Braised Pork with Apples

1 TB olive oil, more as needed

3 slices of bacon cut crosswise into 1/2 inch lardons

2 lbs. pork shoulder cut into 1-inch cubes

1 medium onion, diced

i celery stalk, diced

2 carrots, cut into 1/2 inch rounds

1 cup dry hard cider

1/2 teaspoon dried thyme

salt and freshly ground pepper

1 firm cooking apple, such as Fuji or Honeycrisp, peeled, core and cut into 1 inch chunks

1 TB whole Grain Dijon mustard

3 TB creme fraiche or sour cream

Directions for an Instant Pot

1. Using saute function, heat olive oil in pressure cooker, add bacon and cook until lightly browned,  About 2 minutes.  Remove bacon and drain on a paper towel.

2. Working in batches, add the pork cubes to bacon fat in pressure cooker, arranging them in a single layer.  Brown each side well, about 8 minutes.  Add more olive oil as needed to keep the meat from sticking.  As you finish each batch remove to a plate.

3. Next add onions, carrots and celery to pot, cook until softened slightly, about 2 minutes.  Turn off saute function, add hard cider and stir, scraping up browned bits from bottom with a wooden spoon.

4. Return the bacon and pork to the pot and add thyme. Season lightly with salt and pepper and stir to combine.  Cook on high pressure for 20 minutes.

5. Manually release the steam.  Transfer the pork to a plate, leaving the liquid in the pot.  Using saute function bring cooking liquid to a simmer.  Add the apple and cook until tender, about 10 minutes.  Turn off saute function.

6. With a wire whisk, beat the mustard and creme fraiche into sauce.  Return the pork to the sauce and any juices from the plate.  Heat through before serving.

This is a great stew, highly recommended.  It's a little time consuming but worth it. (Says the lady who didn't make this dish !)

Next week I am hoping to have a broccoli and cheese soup option for Souper Sunday.  Let's see if I can remember to take photos when I'm making my soup :-)

Sharing with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for the Souper Sunday event. Check out her Creamy Mushroom Soup HERE.