Creamy Pork & Cider Stew

adapted from Food & Wine Magazine
Photo by Lisa R.
Adapted from mlive.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mlive.com

Ingredients

  • 3

    tablespoons unsalted butter

  • 3

    tablespoons extra-virgin olive oil

  • 5

    pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes

  • Kosher salt

  • Pepper

  • 10

    ounces meaty slab bacon, cut into 1/2-inch dice

  • 1

    large yellow onion, thinly sliced

  • 5

    garlic cloves, finely chopped

  • One

    750-ml bottle sparkling dry apple cider

  • 1

    quart chicken stock or low-sodium broth

  • 2

    bay leaves

  • 1/4

    cup cornstarch

  • 1

    cup heavy cream

  • 3

    tablespoons grainy mustard

  • 2

    teaspoons finely chopped sage leaves

  • 2

    teaspoons finely chopped parsley

  • 2

    cloves garlic, minced

  • salt and pepper to taste

  • Potatoes

  • 3

    pounds small yellow or gold potatoes, peeled

  • 1/3

    cup olive oil

  • 1 1/2

    teaspoons salt

Directions

In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Carefully wipe out the casserole and repeat in 2 more batches with the remaining butter, oil and pork. Once the pork is cooked and removed from the pot, cook the bacon in the pork drippings until it’s golden. With a slotted spoon, remove the bacon and set it aside with the pork. Add the onion and five cloves of finely chopped garlic to the pot; cook over moderate heat, stirring, until golden and softened, about 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently on low heat until the pork is tender, about 2½ hours. Discard the bay leaves. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture, cream, and 2 cloves of minced garlic to the stew and simmer until the liquid is thickened, about 5 minutes. Stir in the mustard, parsley and sage, and season to taste with salt and pepper. Serve with roasted potatoes. Preheat oven to 425°. Bring a large pot of salted water to a rolling boil. Cook potatoes in the boiling water for 6 minutes. Using tongs or a slotted spoon, remove potatoes from water and let cool for a few minutes, then slice them each in half, lengthwise. Drizzle the olive oil onto a rimmed baking sheet and put it into the preheated oven (to heat the oil) for 5 minutes. Once the oil is heated, carefully place the potatoes, flat side down, in the oil, and sprinkle salt over them. Roast, turning every ten minutes or so, for 30 minutes. Remove from the baking sheet and serve immediately.

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