Carrageenan Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Warm, deeply savory, and just a little sweet from the Granny Smith apples, this pork shoulder stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Pork shoulder gets a proper sear in coconut oil before a long, slow simmer in bone broth, which builds a rich, naturally thickened broth without any processed stabilizers or additives to worry about. That matters more than it might seem — many store-bought broths and packaged stew bases sneak in thickeners and gelling agents that people avoiding carrageenan have to hunt for on every label. Here, everything in the pot is exactly what it looks like: vegetables, fresh herbs, warming spices, and real ingredients from start to finish. The turmeric and Ceylon cinnamon give the broth a gentle earthiness that plays beautifully against the apple's brightness and the tang of apple cider vinegar. After an hour and a half of low simmering, the pork becomes fork-tender and practically melts, soaking up every bit of that fragrant, golden broth. Finish it with a handful of fresh parsley and you have a bowl that feels both nourishing and genuinely satisfying.

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!