Hessian Apple Cider Stew | Hearty Braised

Pat the pork neck dry and cut into approx. 3 cm bite-sized cubes. Peel the waxy potatoes and cut into quarters. Peel the carrots and slice into approx. 1 cm thick rounds. Wash the leek thoroughly and cut into rings. Peel the yellow onions and coarsely dice them. Quarter the apples, remove the cores, and cut the quarters into wedges. Finely chop the fresh flat-leaf parsley.

Heat the clarified butter in a large stew pot or Dutch oven. Sear the pork neck cubes in batches vigorously on all sides until browned all over. Season with a little salt and ground black pepper, then set aside briefly on a plate.

Saute the diced onions in the remaining fat in the pot until translucent. Deglaze with the apple cider and scrape up the flavorful browned bits from the bottom of the pot with a wooden spoon. Allow the cider to simmer gently over medium heat for about 2 to 3 minutes to reduce slightly.