Pork & Apple Stew

Recipe courtesy of The Red Apron

Ingredients:
1 tbsp (15 mL) good olive oil
2 lbs (900 g) pork shoulder, butt or tenderloin cut into 1-inch (2.5-cm) cubes
Salt
Freshly ground black pepper
2 yellow onions, sliced
2 to 3 cloves garlic, chopped
1 lb (450 g) apples, cut into 1-inch (2.5-cm) chunks
1 cup (250 mL) apple cider vinegar
3 cups (750 mL) apple cider
1 tsp (5 mL) fresh thyme leaves (or ½ tsp/2 mL dried)
1 tsp (5 mL) fresh rosemary (or ½ tsp/2 mL dried)
4 tbsp (65 mL) unsalted butter at room temperature
3 tbsp (50 mL) all-purpose flour

Method:
1. Preheat the oven to 250 F (120 C).

2. Heat the olive oil in a large Dutch oven. Sprinkle the pork cubes with salt and pepper. In batches in single layers, sear the pork in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate and continue searing until all the pork is browned. Set aside.

3. Toss the onions in the pan, season with salt and pepper and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

4. Add the garlic and apple cubes and cook for 1 more minute. Put the meat into the pot with the juices. Add the cider vinegar plus enough apple cider broth to almost cover the meat. Bring to a simmer, add herbs and cover the pot with a tight-fitting lid and place it in the oven for about 1 hour and 15 minutes, or until the meat is very tender when pierced with a fork.

5. Strain the juices from the meat and set it aside. Reduce the juices to about 4 cups (1 L), less if you like a thicker stew and more if you like more sauce (leave enough to coat the meat). Combine butter and the flour with a fork and stir into the sauce to thicken. Season to taste. Add back the meat. Warm gently and serve.

Makes 6 servings; count each serving as 4 proteins and 1 fruit.