Swedish Apple and Pork Stew

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, cubed 1.5 kg (3.3 lbs) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 apples, peeled, cored, and sliced 4 apples, peeled, cored, and sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 250 ml (1 cup) apple cider 250 ml (1 cup) apple cider
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the pork cubes and brown them on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Return the pork to the pot and sprinkle the flour over the meat. Stir well to coat the pork with the flour.
5. 5.
   Add the sliced apples, beef or vegetable broth, apple cider, bay leaves, and ground allspice to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Swedish Apple and Pork Stew hot with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim any excess fat before cubing.
• Apples — Opt for tart apples such as Granny Smith or Braeburn to balance the sweetness of the stew.
• Allspice — If you don't have ground allspice, you can substitute it with a combination of ground cinnamon, cloves, and nutmeg.

Tips & Tricks

• For a richer flavor, marinate the pork cubes in apple cider and spices overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Garnish the Swedish Apple and Pork Stew with fresh parsley or chopped chives for a pop of color. Serve it in deep bowls to capture the delicious aroma and enjoy it with a side of creamy mashed potatoes or crusty bread.

Presentation advice

To elevate the presentation, place a sprig of fresh thyme or a thinly sliced apple on top of each serving. Serve the stew in rustic ceramic bowls or on a wooden platter for a cozy and inviting look.