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Pork Stew With Hard Cider, Pearl Onions, and Potatoes Recipe

Pork Stew With Hard Cider, Pearl Onions, and Potatoes Recipe

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Pork Stew With Hard Cider, Pearl Onions, and Potatoes

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Ingredients:

Serving

30 white pearl onions (from two 10-oz bags)
5 slices thick-cut bacon , cut crosswise into 1/4-inch-thick strips ( preferably applewood-smoked)
3 1/2 lbs boneless pork shoulder ( boston butt) or 3 1/2 lbs boneless country ribs, external fat trimmed, cut into 2-inch cubes
coarse kosher salt
1 cup chopped shallot (about 4 large)
1 cup finely chopped parsnip
6 tsp chopped fresh sage, divided
1/2 cup plus 1 tbsp calvados ( apple brandy) (optional)
2 cups low sodium chicken broth
1 (12 oz) bottle hard apple cider
1 1/2 lbs unpeeled baby red potatoes , scrubbed, halved (about 2 inches in diameter)
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. 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.
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: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1006.84 Kcal (4215 kJ)
Calories from fat	241.94 Kcal
		% Daily Value*
Total Fat	26.88g	41%
Cholesterol	207.5mg	69%
Sodium	404.63mg	17%
Potassium	2867.99mg	61%
Total Carbs	104.33g	35%
Sugars	34.17g	137%
Dietary Fiber	18.27g	73%
Protein	85.77g	172%
Vitamin C	61.9mg	103%
Vitamin A	0.3mg	9%
Iron	6.2mg	34%
Calcium	265.7mg	27%

Amount Per 100 g
Calories	84.73 Kcal (355 kJ)
Calories from fat	20.36 Kcal
		% Daily Value*
Total Fat	2.26g	41%
Cholesterol	17.46mg	69%
Sodium	34.05mg	17%
Potassium	241.34mg	61%
Total Carbs	8.78g	35%
Sugars	2.88g	137%
Dietary Fiber	1.54g	73%
Protein	7.22g	172%
Vitamin C	5.2mg	103%
Iron	0.5mg	34%
Calcium	22.4mg	27%

* 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.