Pork Stew With Hard Cider, Pearl Onions, And Potato

Name: Pork Stew With Hard Cider, Pearl Onions, And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 1-inch-diameter pearl onions (from two 10-ounce bags); 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips; 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes; Coarse kosher salt; 1 cup chopped shallots (about 4 large); 1 cup finely chopped parsnips; 6 teaspoons chopped fresh sage, divided; 1/2 cup plus 1 tablespoon Calvados (apple brandy; optional); 2 cups low-salt chicken broth; 1 12-ounce bottle hard apple cider*; 1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved; 2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups); 2 tablespoons (1/4 stick) butter, room temperature; 2 tablespoons all purpose flour; 1 tablespoon whole grain Dijon mustard

Servings: persons

30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

1
Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
2
Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
3
Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD:
4
Simmer stew over medium heat to rewarm before serving.
5
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.

1911

kcal

Calories

Fat

113

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 30 1-inch-diameter pearl onions (from two 10-ounce bags), 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips, 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes, Coarse kosher salt, and more.

Yes, Pork Stew With Hard Cider, Pearl Onions, And Potatoes 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.

That's it — enjoy your meal!

Pork Stew With Hard Cider, Pearl Onions, And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions