Pork-and-Cider Stew Recipe

Name: Pork-and-Cider Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 skinless, meaty slab bacon, cut into 1/2-inch dice; 1 large 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

Servings: persons

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

1
In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
2
Season the pork with salt and pepper.
3
Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes.
4
Transfer the pork to a baking sheet.
5
Repeat in 2 more batches with the remaining butter, oil and pork.
6
Add the bacon to the pot and cook until golden; add to the pork.
7
Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes.
8
Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer.
9
Cover and simmer gently until the pork is tender, 2 1/2 hours.
10
Discard the bay leaves.
11
In a small bowl, whisk the cornstarch with 1/4 cup of water.
12
Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
13
Stir in the mustard and sage and season with salt and pepper.

2411

kcal

Calories

152

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pork-and-Cider Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork-and-Cider Stew

How did you like this recipe?

Frequently Asked Questions