Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Pork Stew with Hard Cider, Pearl Onions, and Potatoes might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 60g of protein, 48g of fat, and a total of 896 calories. It is perfect for Autumn. If you have sage, apple cider, granny smith apples, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
1
Cook onions in large saucepan of boilingsalted water 2 minutes; transfer to bowl ofice water to cool. Peel onions; set aside.
Ingredients you will need
Onion
Water
Equipment you will use
Sauce Pan
Bowl
2
Cook bacon in heavy large pot overmedium heat until lightly browned. Usingslotted spoon, transfer bacon to papertowels to drain.
Ingredients you will need
Bacon
Equipment you will use
Pot
3
Sprinkle pork shoulder withcoarse salt and pepper. Increase heat tomedium-high. Working in 2 batches, addpork to same pot and cook until browned,about 7 minutes per batch. Using slottedspoon, transfer pork to large bowl. Reduceheat to medium; add shallots and parsnips.Cover pot and cook until beginning tosoften, stirring occasionally, about 5minutes. Stir in 3 teaspoons sage; stir 1minute.
Ingredients you will need
Salt And Pepper
Pork Shoulder
Parsnip
Shallot
Pork
Sage
Equipment you will use
Bowl
Pot
4
Add 1/2 cup Calvados, if using; cookuntil almost evaporated, about 3 minutes.
Ingredients you will need
Calvados
5
Add broth, cider, reserved bacon, and porkwith any accumulated juices. Bring to boil,scraping up any browned bits with woodenspoon. Reduce heat to medium-low; coverand simmer until pork is tender, about1 hour 15 minutes.
Ingredients you will need
Bacon
Broth
Cider
Pork
6
Add potatoes and pearl onions to stew;cover and cook until vegetables are almosttender, about 30 minutes.
Ingredients you will need
Pearl Onion
Vegetable
Potato
Stew
7
Add apples;cover and cook until potatoes are tender,15 to 20 minutes. Spoon fat from surface ofjuices, if necessary. Stir butter and flour insmall bowl to form paste; add to pot andwhisk to blend. Stir in mustard, 2 teaspoonssage, and 1 tablespoon Calvados, if using.Bring to boil; reduce heat to medium andsimmer until thickened, stirring often, 2 to3 minutes. Season to taste with salt andpepper. DO AHEAD: Stew can be made 1 dayahead. Cool slightly. Refrigerate uncovereduntil cold, then cover and keep chilled.Simmer stew over medium heat to rewarmbefore serving.
Ingredients you will need
Calvados
Potato
Mustard
Apple
Butter
All Purpose Flour
Salt
Stew
Equipment you will use
Bowl
Pot
8
Divide stew among bowls, sprinklewith remaining 1 teaspoon sage, and serve.
Ingredients you will need
Sage
Stew
Equipment you will use
Bowl
9
* Alcoholic apple cider; available in theliquor department of most supermarketsand at liquor stores.
Ingredients you will need
Apple Cider
Liquor
1
Hard cider is a naturalpairing with the stew. Try the dry, appley