Yield: Serves 4
NF based on 1 of 4 servings
Apple and Butternut Squash Pork Stew
600g pork loin, cut into bite size pieces
½ tsp Himalayan salt
½ tsp freshly cracked black pepper
3 garlic cloves, smashed
1 star anise
¼ tsp ground cinnamon
¼ tsp ginger
½ tsp garam masala
1 cup unsweetened apple cider
The juice of 1 lime
2 cups chicken stock
2 large carrots, sliced
2 celery ribs, chopped
½ medium rutabaga, (about 2 cups) cut into bite size chunks
½ butternut squash, (about 2 cups) cut into bite size chunks
150g baby spinach leaves, roughly chopped
1 cup full fat coconut milk
2 tbsp arrowroot flour
Heat a little bit of cooking fat in a large, heavy saucepan set over high heat. Add the pieces of meat and sear until golden on all sides. Stir in salt, pepper, garlic cloves, spices and apple cider.
Bring to the boil then turn the heat down, cover and simmer on low for an hour to an hour and a half, until the meat is nice and tender.
Add chicken stock, lime juice and chopped vegetables. Continue cooking until the vegetables are fork tender, about 10 minutes.
Add chopped baby spinach leaves and continue cooking for another minute, until the spinach is wilted.
In a small container, make a slurry by mixing the coconut milk and arrowroot together with a whisk, then add that to the stew. Stir well and bring back to the boil for a full minute to allow the arrowroot flour to fully cook and reach its full thickening power.
Serve piping hot with lime wedges, additional coconut milk and a generous pinch of hot chili pepper flakes, if desired