Pork Stew with Hard Cider, Pearl Onions, and Potatoes

Ingredients for Pork Stew with Hard Cider, Pearl Onions, and Potatoes

• 30 1-inch-diameter pearl onions (from two 275g bags)

• 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips

• 1.6kg boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes

• मोटा कोषेर नमक

• 120 ग्राम कटी हुई शलोट्स (लगभग 4 बड़े)

• 150g finely chopped parsnips

• 6 teaspoons chopped fresh sage, divided

• 120ml plus 1 tablespoon Calvados (apple brandy

• वैकल्पिक)

• 475ml कम नमक वाला चिकन शोरबा

• 1 350g bottle hard apple cider*

• 675g unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved

• 2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 675g )

• 2 tablespoons (1/4 stick) butter, room temperature

• 2 बड़े चम्मच सादा आटा

• 1 बड़ा चम्मच साबुत अनाज डिजॉन सरसों

How to make Pork Stew with Hard Cider, Pearl Onions, and Potatoes

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 120ml 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.

Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.