PORK AND CIDER STEW

PORK AND CIDER STEW image

Categories Pork

Yield 10-12 servings

Number Of Ingredients 15

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

Steps:

1. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork. 2. Add the bacon to the pot and cook until golden; add to the pork. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves. 3. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes. Stir in the mustard and sage and season with salt and pepper.