Dublin Stewed Pork
Submitted by cjcraggs
Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.
YIELD
4 servingsPREP
5 minCOOK
2 hrsREADY
2 hrsThis Dublin classic proves that pork and apples are meant for each other.
Bite-sized pork gets browned and simmered low and slow with onions and a touch of brown sugar until it’s fall-apart tender. Apples go in toward the end so they soften but keep their shape, adding sweet-tart brightness to the rich, savory stew. A generous pour of cream at the finish makes the whole thing silky and luxurious.
It’s elegant enough for company but rustic enough to feel like real comfort food. Serve it over mashed potatoes or with crusty bread to soak up every drop of that creamy sauce.
Kitchen Tips
- Use a firm, tart apple variety like Granny Smith that holds its shape during cooking. Soft apples turn to mush
- Don’t skip browning the meat. That caramelization builds deep flavor in the sauce
- Add the cream at the very end and heat gently. Don’t let it boil or the cream may break
- Make it a day ahead. The flavors deepen overnight and reheating is gentle and forgiving
Variations
- Hard Cider Version: Replace half the stock with dry hard cider for extra apple flavor and complexity
- Herb-Crusted: Add fresh thyme and sage sprigs during simmering, remove before serving
- Root Vegetable Stew: Add diced carrots and parsnips with the onions for a heartier meal
Ingredients
Directions
Chop meat and onion into rough pieces.
Melt the fat or butter and gently fry the onion until tender.
Remove from pan.
Toss the meat in seasoned flour and brown quickly in fat.
Place onions, meat, stock and sugar in a pot and simmer, covered, for 1½ hours.
Peel, core and chop apples.
Add to pot. Continue cooking until apples are just cooked but not too mushy.
Add cream and heat through.
DO NOT BOIL! Correct seasoning, and serve.
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