Eggless Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built entirely from whole ingredients, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Pork shoulder gets seared in coconut oil until deeply golden, then slow-simmered with Granny Smith apples, carrots, celery, and bone broth until it's fall-apart tender and rich with flavor. Fresh ginger, turmeric, and Ceylon cinnamon give the broth a gently spiced depth that feels both comforting and a little unexpected — in the best possible way. The tartness of the apples and a splash of apple cider vinegar keep everything bright and balanced against the savory pork. Every single ingredient here is naturally free of eggs, so there's no swapping, substituting, or label-checking required — just straightforward, satisfying cooking. Fresh thyme and rosemary do a lot of heavy lifting in the background, and a handful of chopped parsley at the end adds a pop of color before serving. This is the kind of stew you'll want to make on a Sunday and eat all week.

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!