Barley Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Slow-simmered pork shoulder and tart Granny Smith apples are a combination that feels both rustic and quietly sophisticated, especially once turmeric, Ceylon cinnamon, and fresh ginger get involved. The broth turns golden and fragrant as everything cooks down together, and the pork becomes so tender it practically falls apart at the touch of a spoon. Every ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Coconut oil handles the searing, bone broth builds the base, and a splash of apple cider vinegar adds just enough brightness to balance the richness of the pork. The carrots, celery, and apple chunks soften into the stew without losing their shape entirely, giving each bowl real texture alongside all that savory depth. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of parsley at the end keeps things feeling light and vibrant. It's the kind of one-pot meal that makes the whole kitchen smell incredible and tastes even better the next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
2 cups bone broth
1 cup water
1 tbsp apple cider vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!