Pork Stew with Hard Cider, Baby Onions and Potatoes
Makes 4-6 servings
In the last few years there has been renewed interest in alcoholic ciders (hard cider) and several artisanal producers have responded to the need. Check out your local specialty liquor store to see what is available in your area and buy several bottles extra to serve with the stew.
Ingredients:
- 1/4 pound bacon (preferably apple wood smoked) cut cross wise into 1/4-inch strips
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds boneless pork shoulder butt or boneless country ribs trimmed of external fat and cut into 2-inch cubes
- 1/2 cup chopped shallots
- 1/2 cup finely chopped parsnips
- 2 teaspoons chopped fresh sage
- 1/2 cup calvados or brandy (optional)
- 1 1/2 cups (12 ounces) hard cider, still or sparkling
- 2 cups low sodium chicken broth
- 30 small boiling onions, peeled
- 1 1/2 pounds small red potatoes (about 2-inches in diameter), scrubbed, unpeeled and cut in half
- 2 semi tart apples (Granny Smith, Pippin or Jonathan), peeled, cored and cut into 1-inch dice
- 1 tablespoon whole grain mustard
- Heat a large pot or Dutch oven over medium heat and fry the bacon until lightly browned. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of fat in the pot.
- Season the meat with salt and pepper. Turn heat to medium high and brown the meat on all sides, about 5-7 minutes. Remove meat and set aside.
- Reduce heat to medium and add the shallots and parsnips and cook for 5 minutes in a covered pot, stirring from time to time. Stir in the sage and cook 1 minute more. Add optional calvados and reduce until almost evaporated. Add cider, broth, reserved bacon and pork, scraping any brown bits for the bottom of the pan. Bring to a boil and cook for about 40 minutes. Add potatoes and onions and cook 10 minutes more. Add apples and cook for 10 more minutes or until the potatoes and pork are fork tender. Strain the solids from the liquids. Add the liquids back to the pot and degrease the fat from the surface. Whisk in the mustard and boil the liquid until it just thickens and becomes syrupy. Add back the solids and heat a minute. Season to taste with salt and pepper and serve in shallow soup bowls.
