Slow Cooked

Autumn Pork Stew

This delicious pork stew combines a medley of seasonal vegetables with a touch of sweetness from the apples. A new family favourite!

Easy
8
30 mins prep
3 hours cook

1.5kg New Zealand pork shoulder, cut into 5cm chunks

1 Tbsp olive oil

250g New Zealand thick cut bacon, chopped into 2cm pieces

2 cups onion, diced

3 cloves garlic, minced

1 tsp salt

½ tsp ground black pepper

1.5 cups white wine

2-3 large carrots, sliced into thick rounds

2 cored red apples (firmer varieties work best, like Gala)

½ cup maple syrup or honey

1L chicken stock

3 bay leaves

250g kumara (firmer varieties like purple skin is best), peeled and chopped into 4cm cubes

250g Agria potatoes, peeled and chopped into 4cm cubes

Ingredients

1.5kg New Zealand pork shoulder, cut into 5cm chunks

1 Tbsp olive oil

250g New Zealand thick cut bacon, chopped into 2cm pieces

2 cups onion, diced

3 cloves garlic, minced

1 tsp salt

½ tsp ground black pepper

1.5 cups white wine

2-3 large carrots, sliced into thick rounds

2 cored red apples (firmer varieties work best, like Gala)

½ cup maple syrup or honey

1L chicken stock

3 bay leaves

250g kumara (firmer varieties like purple skin is best), peeled and chopped into 4cm cubes

250g Agria potatoes, peeled and chopped into 4cm cubes

Nutrition

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01
Fry the bacon base

Place a large, lidded casserole dish on the stove over a medium-high heat. Add the olive oil and bacon pieces and fry for 8-10 minutes until the bacon is crispy.

Add the onions and lower the heat. Cook for 20 minutes, stirring occasionally. Add the garlic and cook for a further minute. Remove the mixture from the heat and set aside, ensuring some of the juices are left in the pot.

01
02
Brown the pork

Season the pork well with salt and pepper. Turn the heat up to medium-high and add the pork to the pot in 3-4 batches, being careful not to overcrowd it. Sear the meat on each side for 3-4 minutes until golden brown.

02
03
Add it together

Put the bacon and onion mixture and browned pork back into the pot and add white wine. Bring to the boil, stirring the contents to scrape the tasty bits off the bottom of the pot.

Add the carrots, apples, maple syrup or honey, chicken stock and bay leaves. Bring to the boil and reduce to a gentle simmer. Place the lid so it partially covers the pot and simmer for 2 hours, stirring occasionally.

03
04
Add the root veggies

After 2 hours, add the kumara and potatoes and check the liquid levels. If it looks too dry, add 1 cup of water. Cook for an additional 20-30 minutes until the pork is tender and falling apart and the vegetables are cooked through.

04
05
Serve

Serve in bowls with a side of steamed greens like beans, broccolini or broccoli.

05
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Slow Cooked

Autumn Pork Stew

This delicious pork stew combines a medley of seasonal vegetables with a touch of sweetness from the apples. A new family favourite!

30 mins prep | 3 hours cook
Easy
8

1.5kg New Zealand pork shoulder, cut into 5cm chunks

1 Tbsp olive oil

250g New Zealand thick cut bacon, chopped into 2cm pieces

2 cups onion, diced

3 cloves garlic, minced

1 tsp salt

½ tsp ground black pepper

1.5 cups white wine

2-3 large carrots, sliced into thick rounds

2 cored red apples (firmer varieties work best, like Gala)

½ cup maple syrup or honey

1L chicken stock

3 bay leaves

250g kumara (firmer varieties like purple skin is best), peeled and chopped into 4cm cubes

250g Agria potatoes, peeled and chopped into 4cm cubes

01
Fry the bacon base

Place a large, lidded casserole dish on the stove over a medium-high heat. Add the olive oil and bacon pieces and fry for 8-10 minutes until the bacon is crispy.

Add the onions and lower the heat. Cook for 20 minutes, stirring occasionally. Add the garlic and cook for a further minute. Remove the mixture from the heat and set aside, ensuring some of the juices are left in the pot.

02
Brown the pork

Season the pork well with salt and pepper. Turn the heat up to medium-high and add the pork to the pot in 3-4 batches, being careful not to overcrowd it. Sear the meat on each side for 3-4 minutes until golden brown.

03
Add it together

Put the bacon and onion mixture and browned pork back into the pot and add white wine. Bring to the boil, stirring the contents to scrape the tasty bits off the bottom of the pot.

Add the carrots, apples, maple syrup or honey, chicken stock and bay leaves. Bring to the boil and reduce to a gentle simmer. Place the lid so it partially covers the pot and simmer for 2 hours, stirring occasionally.

04
Add the root veggies

After 2 hours, add the kumara and potatoes and check the liquid levels. If it looks too dry, add 1 cup of water. Cook for an additional 20-30 minutes until the pork is tender and falling apart and the vegetables are cooked through.

05
Serve

Serve in bowls with a side of steamed greens like beans, broccolini or broccoli.