- Cook Time
- Prep Time
- Serves 6Servings
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper, to season
- 2 pounds boneless pork shoulder, trimmed of excess fat, cut into 1-inch cubes
- 1/4 cup canola oil
- 1/2 cup chopped leeks, white and pale green parts only
- 2 cloves garlic, minced
- 1/4 cup good-quality chicken stock
- 1/3 cup cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup heavy whipping cream
- 2 Gala apples, cored and diced
- Fresh thyme, to garnish
Preheat oven to 325°F. Combine flour, salt and pepper in medium bowl. Dredge pork cubes in flour and shake off excess. In large, ovenproof Dutch oven, heat half oil over high heat. Cook pork in batches, until browned all over, adding remaining oil as needed. Transfer to large plate.
Reduce heat to medium low. Add leeks and garlic and cook for 4 minutes or until softened. Add chicken stock, vinegar and Dijon; scrape up brown bits on bottom of pan. Return pork and any accumulated juices to pan. Pour in cream. Bring to boil; cover and transfer to oven. Cook for 40 to 45 minutes, or until meat is tender. Remove from oven. Add apples. Place on stovetop and cook over medium heat, 10 to 15 minutes or until sauce has thickened and apples are slightly soft. Adjust seasoning. Sprinkle with thyme.
TO FREEZE: Allow pork stew to cool to room temperature. Portion stew in freezer bags, remove as much air as possible, seal.