Gluten Free 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. Chunks of boneless pork shoulder are seared until deeply golden, then slow-simmered with carrots, celery, Granny Smith apples, and fragrant bone broth until everything is meltingly tender. Ground turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in a subtle warmth that makes this stew feel far more complex than the effort involved. Because every ingredient here is naturally free of gluten — no flour-based thickeners, no soy sauce, no hidden grain additives — you can dig in without second-guessing a single component. The apple cider vinegar adds a quiet brightness that balances the richness of the pork, while the apples themselves soften into the broth and give the whole dish a gentle sweetness. Fresh thyme and rosemary do the heavy lifting on aromatics, so there's no need to reach for any spice blends that might carry unwanted fillers. Finish with a handful of chopped parsley and you've got a bowl that's as beautiful as it is 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!