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Pork Stew With Hard Cider Pearl Onions And Potatoe... Recipe

Pork Stew With Hard Cider Pearl Onions And Potatoe... Recipe

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Pork Stew With Hard Cider Pearl Onions And Potatoe...

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Ingredients:

Serving

30 1-inch diameter pearl onions (from two 10oz bags)
5 slices thick-cut bacon ( preferably applewood-smoked) cut crosswise into 1/4-inch thick strips
3 1/2 lb 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 cut parsnips
6 tsp chopped fresh sage, divided
1/2 cup plus 1 tbsp calvados ( apple brandy; optional)
2 cups low-salt chicken broth
1 12- oz bottle hard apple cider
1 1/2 lb 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 tbsp butter, room temperature
2 tbsp all-purpose flour
1 tbsp whole grain dijon mustard

Directions:

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions, set aside.
Cook bacon in heavy large pot over medium heat until lightly browned. 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. Transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring in 3 tsp 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 accumulated juices. Bring to boil, scrapping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour and 15 minutes.
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, 15-20 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 tsp sage, and 1 tbs 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.
To serve sprinkle with remaining sage. Can be made 1 day in advance.
Drink suggestion: Magners (dry and appley) ($11 per six-pack, Ireland).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.14 Kcal (3392 kJ)
Calories from fat	243.74 Kcal
		% Daily Value*
Total Fat	27.08g	42%
Cholesterol	208.5mg	69%
Sodium	553.53mg	23%
Potassium	2058.04mg	44%
Total Carbs	60.27g	20%
Sugars	17.88g	72%
Dietary Fiber	7.27g	29%
Protein	79.33g	159%
Vitamin C	23.9mg	40%
Vitamin A	0.3mg	9%
Iron	6.2mg	34%
Calcium	141.2mg	14%

Amount Per 100 g
Calories	117.55 Kcal (492 kJ)
Calories from fat	35.36 Kcal
		% Daily Value*
Total Fat	3.93g	42%
Cholesterol	30.25mg	69%
Sodium	80.31mg	23%
Potassium	298.61mg	44%
Total Carbs	8.75g	20%
Sugars	2.59g	72%
Dietary Fiber	1.06g	29%
Protein	11.51g	159%
Vitamin C	3.5mg	40%
Iron	0.9mg	34%
Calcium	20.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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