Cider Pork Stew

Cider Pork Stew
  • 4 servings
  • 0:25 Preparation
  • 4:10 Cooking
  • 4:35 Total Time


Add all
  • 1 kg

    pork, cut into 1 in. (2.5 cm) cubes

  • 3 Tbsp.
    (45 mL)


  • 1 tsp.
    (5 mL)


  • 1

    thyme, leaves only

  • 1/4 tsp.
    (1 mL)


  • 3 Tbsp.
    (45 mL)

    sunflower oil

  • 5

    medium carrots, sliced in sections

  • 4

    medium potatoes, peeled and sliced thin

  • 2

    medium onions, minced

  • 1

    apple, peeled and diced

  • 2 cups
    (500 mL)

    flat cider

  • 1 cup
    (250 mL)

    chicken broth

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • 4 Tbsp.
    (60 mL)


  • 1/2 cup
    (125 mL)

    cold water


In a bowl, combine first quantity of flour with salt, thyme and pepper.

Dredge pork cubes with the seasoned flour.

In a big skillet, heat oil over medium heat and brown pork.

Add vegetables, apple, cider, chicken broth and vinegar.

Bring to a boil then transfer to slow cooker.

Cook on medium setting for 4 hours.

At the end of this time, mix second quantity of flour with cold water. Add to slow cooker, stirring until sauce thickens. Lower heat and simmer for 10 minutes.


Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007