Alive and Cooking

Pork and Apple Crumble

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(Serves 6)
500g minced Pork
6 spring onions, finely diced
1 stick of celery, finely diced
1 carrot, finely diced
1 tsp Minced Garlic
4 Apples (Granny Smith)
600-700ml Chicken stock
Splash of White Balsamic Vinegar
125g of butter, chopped
200g of plain flour
¼ cup of parsley, finely chopped
2 slices of lemon
Salt & Pepper


Finely dice the apples (grate them if you prefer) then place them into a bowl of water with 2 slices of lemon. Set aside.
In a hot pan, fry the minced pork for 3-4 minutes until lightly browned. Use a spoon to break it up whilst frying.
Grab a handful of the diced apples, squeeze out the water, then add to the frying pan with the pork mince, fry for a further 1-2 minutes, then remove contents into a separate bowl.

Place the same pan back on to heat, (so it still has the pork juices) toss in all the diced vegies and fry for 2 minutes. Stir through the minced garlic, fry for a further minute, then splash in the white balsamic vinegar.
Return the cooked minced pork back to the pan with the vegies.
Pour in the chicken stock, bring to the boil, then simmer for 20 minutes. The liquid should be mostly soaked up.
For the crumble- Place the flour into a mixing bowl with the butter and massage together until evenly spread fine clumps are formed. Add the chopped parsley and the remainder of the apple (squeezed out and drained of excess water). Mix through.
Spoon the cooked pork mixture into ramekins and press down. Loosely place the crumble mixture over. Season with salt and pepper, then place into a pre-heated oven at 220°C for 20-25 minutes until crispy and golden.

Pork and Apple Crumble