Fruity Pork Stew

From Chef Carla | Main Dishes | Soul food

This pork stew has been made with fruits to give us a touch of summer on a cold winter day. It will fill your kitchen with the aromas of southern mediterranean cuisine, and fill your belly with delicious comforting goodness.

00:10
01:30
01:40
High cal Calories 706kcal
High fat Total Fat 42g
High sat-fat Saturated Fat 14g
High chol Cholesterol 120mg
Low sodium Sodium 139mg
carbs Total Carbohydrate 37g
Serving size 407g Calories from fat 378kcal Fiber 4g Protein 30g Sugar 25g

Ingredients

  • 1 kg pork (diced)
  • 1/2 onion (diced)
  • 2 garlic cloves
  • 1/2 cup apple cider
  • 1 tablespoon tomato purée (opcional)
  • 1/4 cup flour
  • 1/4 cup liqueur Poire Wiliams
  • 1/2 cup Brandy
  • 2 cups of water
  • 1 apple (diced)
  • 1 pear (diced)
  • 1/2 cup raisins
  • 10 dates
  • 2 sprigs of Rosemary (fresh)
  • salt and pepper
  • 3 tablespoons vegetable oil ( corn , canola or olive will also do)

Directions

  1. Heat oil on medium-high in a medium-sized heavy pot (preferably a cast iron cocotte, like Le Creuset).
  2. Brown meat in 2 or 3 separate batches. (The meat should be sticking to the pot before mixing. We want to collect "meat brownings" at the bottom of the pot)
  3. If required, add a little more oil, between each batch. The brownings should stick, but not burn. (The brownings is where all the flavour is).
  4. Place browned batches is a bowl and leave aside.
  5. In the same pot, add onion and cook until softened.
  6. Add in apple cider and scrape off the brownings (this should be easy if the pot is very hot and the cider is cold).
  7. Reduce until it has almost completely evaporated.
  8. Add tomato purée and stir into the onion and brownings.
  9. Sprinkle flour, let stand for 10-15 seconds (so that it begins to stick to the bottom), then scrape off
  10. Add in the pork and mix everything together.
  11. Add in the Poire Williams and Brandy and stir well, scraping whatever bits may be sticking to the bottom of the pot.
  12. By now, you will notice that the sauce is thickening quickly. Add in the water, garlic and rosemary and stir.
  13. Bring to a boil then reduce to low and cover.
  14. Let simmer for about 30mins.
  15. Add the Apple and Pear.
  16. Let simmer another 30 mins
  17. Add in the raisins and dates.
  18. Let simmer for another 30-45 mins (until the pork is tender enough to easily break apart when pressed against the side of the pot).
  19. Taste and adjust salt and pepper.
  20. Turn off heat, cover and set aside while you prepare the side dish (I recommend medium-grain couscous).

Tips

  • Remember to stir often. The flour and tomato paste will make it easy for the meat to stick to the bottom and begin to burn.
Analyzed by Kitchenbug