Hearty British Pork Stew with Seasonal Vegetables
Serves: 4-6 | Prep Time: 20 mins | Cook Time: 2 hours
This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES.
To make this recipe you will need:
Ingredients
For the Stew:
800g diced pork shoulder (or pork belly for extra richness)
2 tbsp plain flour (for coating)
2 tbsp rapeseed oil (or butter)
1 large onion, finely chopped
2 cloves garlic, minced
2 tsp fresh thyme (or 1 tsp dried)
1 tsp smoked paprika (optional, for depth)
500ml good-quality cider (or chicken stock)
500ml chicken or vegetable stock
2 tbsp wholegrain mustard
2 tsp Worcestershire sauce
Salt & pepper to taste
2 parsnips, peeled and chopped
2 carrots, peeled and sliced
1 small swede (rutabaga), peeled and diced
2 leeks, cleaned and sliced
3 medium potatoes, chopped (Maris Piper works well)
150g kale or cabbage, shredded (added at the end)
Optional Garnish: Fresh parsley for serving, Crusty sourdough bread for dipping
Method
1️⃣ Prepare the Pork
Pat the pork dry with kitchen roll, then coat lightly with flour, salt, and pepper.
Heat 1 tbsp rapeseed oil in a large casserole pot over medium-high heat.
Brown the pork in batches, making sure it’s golden on all sides. Remove and set aside.
2️⃣ Build the Base
In the same pot, add another tbsp of oil and sauté the onion and leeks for 5 minutes until soft.
Stir in the garlic, thyme, and paprika, cooking for another minute.
3️⃣ Deglaze & Simmer
Pour in the cider, scraping up any flavourful bits from the bottom. Let it reduce for 2 minutes.
Add the stock, mustard, Worcestershire sauce, and the browned pork back in.
Bring to a simmer, cover, and cook on low heat for 1 hour.
4️⃣ Add Vegetables
Stir in the parsnips, carrots, swede, and potatoes. Cover and cook for another 45 minutes until the pork is tender.
5️⃣ Final Touches
Stir in the shredded kale or cabbage for the last 10 minutes.
Taste and adjust seasoning as needed.
6️⃣ Serve & Enjoy
Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread.
???? Tips & Variations:
Swap cider for ale or apple juice for a different flavour.
Add pearl barley for a thicker, more filling stew.
Use a slow cooker: Brown the pork first, then cook everything on low for 6-8 hours.
ENJOY XX
