Pork, apple and mustard stew

    1 hour 10 min

    A warm hearty winter meal, combining a number of different complimentary tastes. Pork and apples are a natural pair.

    Sussex, England, UK
    5 people made this

    Serves: 6 

    • 1 tablespoon nut oil
    • 3 large white onions, chopped
    • 2 garlic cloves, chopped
    • 400g diced pork
    • 900ml (1 1/2pt) chicken stock
    • 600ml (1 pt) pork stock
    • 2 parsnips, peeled and chopped
    • 4 large apples, peeled and chopped
    • 2 large green apples, peeled and chopped
    • 1 teaspoon salt
    • 1 teaspoon mixed herbs
    • 1/2 small green cabbage
    • 1 tablespoon French smooth mustard

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Heat the nut oil in a large saucepan. Add the onions and garlic. Fry on a high heat for 5 minutes, reduce to low and continue to cook for 5 minutes. Add the pork and turn heat up slightly. Cook for 5 minutes.
    2. Add the chicken stock and pork stock to the saucepan, then add the parsnip. Cook for ten minutes, then add the apple, salt and herbs. Cover and simmer on a medium heat for 20 minutes.
    3. In the meantime, chop the cabbage very finely and add, cooking for 5 minutes only on a high heat. Stir in the mustard and serve.


    Make sure the onions don't burn.

    See it on my blog

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