Pork Stew With Apples and Turnips in Cider

READY IN: 1hr 45mins
SERVES: 8-10




  • Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
  • Cover and refrigerate for several hours or overnight.
  • Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
  • Bring to a light boil and boil for 5 minutes.
  • Drain and cool under cold running water. Set aside.
  • Pat meat dry with paper towels.
  • On a plate, season flour with large pinch of salt and freshly ground pepper.
  • Preheat oven to 325F, if using Dutch oven.
  • Heat oil in a large skillet over medium-high heat.
  • Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
  • As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
  • Pour cider into the skillet.
  • Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
  • Strain the cider over the meat.
  • Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
  • Season with salt and pepper and cover.
  • Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
  • Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
  • Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
  • Mash some of the apples and turnips into the juices, pour over meat.