November 28, 2010

Beer Stewed Pork with Apples and Leeks

Warm pots of stewed foods seem especially fitting for fall and the combination of leeks, pork and apples only enhances the fittingness for fall. I made this dish earlier in November, before the snow arrived in Montana and picked the apples from a tree in the yard, which seemed an appropriate way to spend time while the leaves were changing. Now a blanket of snow has replaced the colorful leaves, and a pork and beer stew seems even more appealing for the colder weather. Stewed pork may be served with many different dishes including brown rice fritters and chickpea flatbread.

Any variety of tart firm apple lends itself well to the pork and beer. I used new purple potatoes again because I love their color, but other new waxy potatoes are just as good. A light to medium beer is best, as dark beer tends to mask the flavors of the other ingredients.

1 lb pork chops, cut into 1 inch cubes

1 leek, trimmed and roughly chopped

2 c apples, trimmed and quartered or halved depending on size of apple

½ red pepper, trimmed and finely diced

1 medium carrot, peeled and finely diced

2 stalks of celery, trimmed and finely diced

2 c new potatoes, quartered

¼ c parsley, finely chopped

½ c water

2 tbsp olive oil

1 12 oz beer, light or medium

salt and pepper

2 c cooked sweet brown rice

1. Heat 1 tbsp olive oil in large heavy-bottomed pot over medium-high heat. Add pork and brown, stirring occasionally to prevent sticking. Remove pork from pot and set aside.

2. Reduce heat to medium and add 1 tbsp olive oil to pot. Add the potatoes and brown slightly, stirring occasionally to prevent sticking. Once potatoes have browned, add carrot, celery and apple and stir to combine.

3. Return pork to pot, add beer and bring to a simmer. Once simmering, add water, reduce heat to low, cover and simmer until potatoes are tender, stirring occasionally to prevent sticking. Add leek and red pepper, stir to combine and continue cooking until leek is soft, about 3-5 minutes. Remove from heat once all vegetables are tender and stir in parsley.

4. Season to taste with salt and pepper. Serve warm over brown rice.

Serves 3-4


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