Califoria Farm Pork and Apple Stew
The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce.
Califoria Farm Pork and Apple Stew
The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce.
Open in Cookpad AppSteps
- 1
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Heat cast iron dutch oven to medium heat, spray olive oil to coat, stir fry hard wintercarrot slices till carmelized, ten minutes.
- 4
In microwave, boil 1Tsp herbs de provence 30 seconds in 4 Tbs mild rice vinegar.
- 5
Add onion chunks, glaze, five minutes. Add pork slices, bake brown on both sides, five minutes. Add prunes. Add fresh figs. Add apples. Add vinegar with boiled herbs de provence to make a sweet and sour broth.
- 6
Brown portobello mushrooms and mix with the pork, or make Brabant potatoes.
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Put lid on, stew till vegetables and fruits are soft and you can smell the pork, half an hour. Taste. Add salt as desired. Serve with fresh sour dough rolls for dipping the broth.
- 8
Optionally, serve with brabant potatoes instead of mushrooms.
- 9
Serve saffron pistaccio or walnut ice cream.
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