Wondering what to do with a pack of diced pork? This easy peasy Diced Pork and Apple Stew is your answer! Tender pork is enhanced beautifully by tangy bramley apples and root vegetables cooked in a delicious pork gravy. Plus, it’s quick to prep, a real crowdpleaser and it will make your kitchen smell wonderful!
Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
Place 1 tablespoon of the olive oil in a large ovenproof, flameproof pot or frying pan (see Note 1).
Heat the oil over a high heat for one minute. Add the pork and fry, stirring regularly, until the pork is browned all over. Remove the pork and juices onto a plate.
Return the pot or pan to the heat and add the remaining tablespoon of olive oil. Add the swede, carrots, mushrooms and leek and fry, stirring frequently, until all the vegetables are lightly browned all over.
Meanwhile mix the stock cube and cornflour (US – cornstarch) with a small amount of cold water to create a paste, then add the boiling hot water slowly and mix together until thoroughly combined with no lumps.
Return the pork to the pot and add the stock cube / cornflour mixture, plus salt and pepper to taste. Bring to a boil, add the bramley apple quarters, and then pop a lid on the pot and put the stew in the preheated oven.
Cook the stew for 1 hour 15 minutes and serve with either baked potatoes or mashed potatoes and green vegetables.
The ideal dish to cook this in is a 'Le Creuset' style cast iron pot (dutch oven) that is able to be heated on the hob and go in the oven, as this saves on washing up. However, if you don’t have an ovenproof pot that can also be used on the hob, simply cook the stew in a frying pan or large saucepan, then transfer to a lidded ovenproof dish before cooking. Cook the stew for an extra 5 minutes in the oven to make up for the fact that the ovenproof dish was cold.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.