I love to cook! I try my best to come up with dishes that taste nice and are easy to make without too much effort or mess! My poor wife Sara is the guinea pig, as when the creation fails to look or taste anything like it should, she has to eat :p Having never cooked pork with apples before, I thought it would be rather exciting to try after watching an episode of my favorite cooking show “Chef at Home” on the Asian food channel. Michael Smith rocks! His style is simple yet filled with flavor, and very easy to reproduce! I decided to give this one a try and to my surprise it tasted awesome! I called Sara and told her how good it tastes and when she came home, she gave her nod of approval. I saved some for my Mother in law, who was visiting us the next day, and was a little disappointed when she didn’t try some for dinner last night. She doesn’t really eat meat at night, and so I understood. She called me this afternoon, and asked me if she could finish the whole bowl, or was I saving it for Sara, as she was away for business and will only be back tonight. I was so happy she loved it, and encouraged her to eat it all, as it was meant for her! I love it when my family loves my cooking! I know what I am gonna cook for Christmas this year! Hahaha :)

Apple braised pork

 

Braising is the ultimate comfort food. This method takes a cheap, tough cut of pork and turns it into a magical stew. You wont believe how simple the spätzle noodles are to make, they’re the perfect way to soak up the juices from the pork.

Serving: Dinner for 4-6 with leftovers

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ingredients

2 pounds pork shoulder roast, cut in half
splash vegetable oil
3 sliced onions
1 sliced and diced bacon
4 cut and cored apples
2 cups applesauce
4 cut and cored apples
2 cups applesauce
few cups chicken broth
2 chopped carrots
1/2 bottle white wine
2 heaping spoonfuls grain mustard
2 or 3 bay leaves
pinch Salt and Pepper
4 eggs
1 cup milk
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
pepper to taste
pinch ground nutmeg
3 tablespoons Butter

instructions

For the pork:

Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides.  Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.

Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.

 

Nick Tay (4377 Posts)

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