Wallonian Pork and Apple Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A comforting stew featuring slow-cooked pork shoulder with sweet-tart apples, simmered in a rich cider broth. This belgian-inspired one pot ready in about 105 minutes pairs pork shoulder, olive oil, leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs (540g), cut into 1-inch cubes pork shoulder
• 2 tbsp olive oil
• 1 large, white and light green parts only, sliced leek
• 2, peeled, cored, and diced Granny Smith apples
• 1 medium, peeled and diced carrot
• 3 cloves, minced garlic
• 1/2 cup (120ml) apple cider
• 1/2 cup (120ml) chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Season pork cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear pork in a single layer until browned on all sides (4-5 minutes per side), then remove and set aside.
2. Step 2: Add sliced leek to the pot and cook for 3 minutes until softened. Stir in diced apples and carrots, cooking for 5 minutes while stirring occasionally.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant. Pour in apple cider and chicken broth, scraping up browned bits. Return pork to the pot, add Dijon mustard and thyme, and bring to a simmer. Cover and reduce heat to low; simmer for 1.5 hours until pork is tender.
4. Step 4: Remove pork and vegetables with a slotted spoon, leaving liquid. Skim excess fat from surface. Whisk cornstarch with 2 tbsp cold water until smooth, then stir into the pot. Cook over medium heat for 2 minutes until sauce thickens.
5. Step 5: Return pork and vegetables to the pot and simmer for 5 minutes. Discard any solids, stir in half the parsley, and serve hot with remaining parsley for garnish.