Walnut Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Pork shoulder and tart Granny Smith apples are a combination that practically begs to be slow-simmered, and this stew delivers on every level. The pork gets a proper sear in coconut oil before braising low and slow in bone broth, which means you end up with deeply savory, fork-tender meat that practically falls apart. Ground turmeric and Ceylon cinnamon give the broth a warm, subtly aromatic depth, while fresh ginger keeps things bright and lively rather than heavy. The apples soften into the stew and add a gentle sweetness that balances the richness of the pork beautifully. Carrots, celery, and onion round out the pot with hearty, wholesome body, and a splash of apple cider vinegar at the end ties all the flavors together. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a spice blend or store-bought stock. A scatter of fresh parsley over the top before serving adds a pop of color and freshness that makes the whole bowl look as good as it tastes.

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!