Tuesday, October 20, 2015

Creamy Pork Stew – Easy Does It

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!


Ingredients for 4 large portions:
2 tbsp vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves minced garlic
2 tbsp apple cider vinegar
1/2 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp horseradish
1 1/4 cup heavy cream
1/4 cup chicken broth, or as needed
1 stalk celery, sliced
1 cup sliced carrots
a few sage leaves
2 sprigs thyme
2 small sprigs rosemary
*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.
1 dry bay leaf
pinch of cayenne
1/2 cup green peas, fresh or frozen
fresh apple strips and fresh chive to garnish
- Serve on steamed rice, mashed potatoes, or noodles.

32 comments:

Sandra from Montreal said...

This looks amazing! Welcome back! :)

Ferrell said...

Hi Chef John. I was wondering if Calvados would work in this recipe? If so, would you add it with the vinegar and cider, or replace one of those? Love the recipes!

Kristi in the Western Reserve said...

Ymmmm. I'm heading for the kitchen!

Twilight Princess said...

Frikadeller foodwish!

parttimeladyofleisure said...

This looks amazing! Being in Australia I'm always out of season with you though, but I'll be eating my hot comforting stew in front of the air conditioner anyway!

Lisa M said...

Welcome back!!

Keith Ottendorfer said...

Welcome back Chef,
I was just wondering, as someone who doesn't eat pork, can this recipe be made with beef stewing meat instead? Also, would this work altered a bit to add possibly some green curry for a little fusion style? Thank you in advance!

Chef John said...

Keith,
Thanks! Please see last paragraph in the blog for your answer!

Chef John said...

Not sure about Calvados, as I've never tried, but only one way to find out! Let me know if you try.

rodentraiser said...

Welcome back, Chef John! I hope your vacation was awesome!

And this stew looks delicious!

Chef John, now that you're back, I need to ask something about one of your recipes. I saw a link for chocolate chip pie crust under one of your blogs here, but when I clicked on it, the page was gone. Is it possible that you can repost that? If so, many, many thanks and I promise to immortalize you some way in my dollhouse kitchen.

Keith Ottendorfer said...

Oh wow, don't know how I missed that. Thanks again Chef. I will be trying this with beef very soon and if I do get around to "fusionizing" this dish, I shall let you know how it turns out.

Kathy Crawford said...

just wondering about the horseradish. Is it strong in this dish?

LynnieBNC said...

OK, once again, LOVE that your recipes are NOT, well, RECIPES, because, as you might say, "you own your own" whatever... something like that? I owned this one and used bone in chick thighs, most of the other ingreds, esp the on-twig herbs.Instead of Dijon, I used... Dijon! Great sub! HAHA. BUT. Seriously. Thanks! Your posts are always fun and never PREscriptive. This was a very tasty meal.

Jason Smith said...

Soooooo.... I take it that you didn't eat anything too spectacular on your most recent vacation.

Great recipe, though! Will try! ;)

Olga Naidenova said...

Hey Chef John!

I had a crazy-ass plan to make your 18-hour Demi Glaze. In your humble opinion, is it pointless to use it later in this recipe or will it will not contribute anything among all the other awesome flavours and textures?


And more importantly... If you find it in your heart to do something with the kinky parts of animals (chicken hearts or tails, tongue, liver, etc...), I will be ever so grateful!

Kathy Crawford said...

Ok, so I just finished making this dish and was a bit concerned because I just couldn't imagine, mustard, horseradish, apple cider vinegar and apple cider coming together. But man oh man, do they!!! This dish is so delicious. I served it over rice and it was outstanding. I followed the recipe exactly. This is the second pork dish I have made of Chef John. No, the third. I have made the pork and tomatillo stew and the carnitas in milk and orange juice (don't know the official names off the top of my head). Don't hesitate making this one. Perfect weather for this dish.

Skyjackie737 said...
This comment has been removed by the author.
John Muir said...

Hi Chef-

Why doesn't this stew curdle where the Milk-Braised Carnitas does?

DnR's MOM said...

made this for supper tonight. no horseradish (need to harvest some later this autumn form the back yard, we are out) and had only 1/2 and 1/2, but it was WONDERFUL! new autumn recipe in the rotation--thanks, Chef!

Skyjackie737 said...

OMG! Awesome with the beef too!

dzbuddy said...

Made it tonight and I didn't have enough cream, didn't have fresh herbs, didn't have a pork shoulder - substituted pork chops - and it still came out terrific. Going on the "A" list.

Joe Eoj said...

Did the Apple cider you used have alcohol in it? Around these parts 'Canada' we have two drinks called Apple cider the most known one is bought at a liquor vender and drank warm on cold winter nights. The other one is a murky Apple juice type drink.

Stonefingers said...

My cluckophile wife insisted on using chicken in this dish for our Sunday family dinner last night, so I used boneless, skinless chicken thighs. It was, as one person said, "amazing." Can't wait to try it with pork!

YX Flier said...

Another Home Run!! One of my young sons told me I should make this at LEAST once a week. They are tough to please with anything other than pasta and meatballs. Well, except for you prison meatloaf, another favorite of the kids. The only changes I made were skipping the horseradish (they don't love heat) and added more cider. I wanted the juice to top rice so rather than reducing too much I added water and cornstarch. Thickened just enough to stick to the meat but runny enough to run through the rice. Winner!!

Mike Zimmerman said...

Made this last night for Sunday night comfort meal. Had to make my own apple cider - as I forgot to get it at the store. Also used stone ground mustard. Turned out fantastic, but a little runny - I didn't have time to let it reduce any more. Served over rosemary and Thyme roasted potatoes. Fabulous.

Luna said...

Chef John! Your food is amazing! I have two food wishes that I would absolutely love to see your take on- scallion pancakes like the delicious ones you get at dim sum that are made out of a dough not a batter! and then the traditional german cheese spread "Obatzda" which is literally made of cambert, butter, roasted garlic and beer that you eat with prezels and a nice lager! I know you could do these awesome recipes and show us how to make them because being able to make them at home

Also, you are hilarious and my favourite chef personality. and just favourite personality

steff stamand said...

Hi Chef John! Do you think it would be possible to do it in a crock-pot?

Aqua said...

Thank you so much for this recipe! This is the first stew I have made that had tender meat by the end of it. I have made so many stews that resulted in tough meat (even after slow cooker and other methods that still resulted in grainy and tough meat), but this one is super decadent and tender. Very yummy recipe. I love the fresh apple on top. Thank you so much again! (Also love the fact that you are in SF since it's my hometown XD)

Victoria said...

This was absolutely delicious! I have been craving something warm and comforting. However, my husband loathes soups with a lot of broth. When I saw this I knew it would be perfect! It looked gorgeous the whole time while cooking-the videos are a huge help! I would never attempt something like this without the video. Have requests to make this again! Served it over rice and my husband loved it!

Thanks for your blog! We love it!

Rachel S. said...

Hi Chef John,
This was a delicious recipe and perfect for a cold autumn night. I lightened up the recipe just a bit: used 2 lbs of pork tenderloin (still came out moist and tender), used 1% milk and only used 1 cup of it, then did 1/2 cup of chicken broth, used almost a whole cup of canned peas. The sliced apple strips on top really brought the whole dish together. Served over rice. Just Had the leftovers last night. Thank you!

John Muir said...

If your meat is tough and dry- too long? Or not long enough?

Lilian said...

chef john can i ask why wasn't the carrots and celery sauteed first with the onions? Would pork belly be a good substutute? I tried some of your recipes and they all turned out great.