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Apple Braised Pork (For a Tougher Cut of Meat)

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“I saw this dish on Chef at Home with Michael Smith and tried it out when I had a pork leg roast on hand. The original recipe uses a lot of terms like "a few", "a couple", and lots of "or"s so I'm just putting down what I used. If you prefer, substitute some of the chicken broth with white wine. I served this over whole wheat spaetzle.”
2hrs 30mins

Ingredients Nutrition


  1. Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
  2. Remove roast and drain excess grease.
  3. Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
  4. Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
  5. Simmer approximately two hours, or until pork is very tender.
  6. The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.

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