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30 2-10 oz bags pearl onions; 1 inch in diameter
5 slices thick cut bacon; cut into 1/4 inch pieces
preferably applewood smoked
3 1/2 pounds boneless pork shoulder; cut into 2 inch cubes
or boneless country ribs
coarse kosher salt
1 cup chopped shallots; about 4 large
1 cup chopped parsnips
6 teaspoons chopped fresh sage; divided use
1/2 cup + 1 tbs Calvados (apple brandy); optional
2 cups chicken broth; preferably low sodium
1 12 oz bottle hard apple cider
1 1/2 pounds baby red potatoes; scrubbed, halved
2 large Granny Smith apple, peeled, cored; cut into 1 inch cubes
2 tablespoons Butter; room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard
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 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 of 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 a 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 thickene, stirring
often, 2 to 3 minutes. Season to taste with salt and pepper.
Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered
until cold, then cover and keep chilled. Simmer stew over medium heat
to rewarn before serving.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and
serve.
Yield: 6 servings
5 slices thick cut bacon; cut into 1/4 inch pieces
preferably applewood smoked
3 1/2 pounds boneless pork shoulder; cut into 2 inch cubes
or boneless country ribs
coarse kosher salt
1 cup chopped shallots; about 4 large
1 cup chopped parsnips
6 teaspoons chopped fresh sage; divided use
1/2 cup + 1 tbs Calvados (apple brandy); optional
2 cups chicken broth; preferably low sodium
1 12 oz bottle hard apple cider
1 1/2 pounds baby red potatoes; scrubbed, halved
2 large Granny Smith apple, peeled, cored; cut into 1 inch cubes
2 tablespoons Butter; room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard
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 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 of 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 a 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 thickene, stirring
often, 2 to 3 minutes. Season to taste with salt and pepper.
Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered
until cold, then cover and keep chilled. Simmer stew over medium heat
to rewarn before serving.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and
serve.
Yield: 6 servings
