Pork Stew With Hard Cider, Calvados, Pearl Onions & Potatoes

Pork Stew with Hard Cider, Pearl Onions & Potatoes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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Pork Stew With Hard Cider, Calvados, Pearl Onions & Potatoes


30 Pearl Onions (approximately 1” in diameter)

5 Slices Thick Cut Applewood Smoked Bacon – Cut Crosswise Into ¼ Inch Thick Strips

3 ½ Pounds Boneless Pork Shoulder Or Boneless Country Ribs, External Fat Trimmed & Cut Into 2 Inch Cubes

Course Kocher Salt

1 Cup Chopped Shallots (Approximately 4 Large)

1 Cup Finely Chopped Parsnips

6 Teaspoons Chopped Fresh Sage – Divided

½ Cup Plus 1 Tablespoon Calvados (Apple Brandy)

2 Cups Chicken Broth

1 12 Ounce Bottle Hard Apple Cider

1 ½ Pounds Unpeeled Baby Red Potatoes – Scrubbed & Halved

2 Large Granny Smith Apples – Peeled, Cored & Cut Into 1 Inch Cubes (Approximately 3 Cups)

¼ Stick Butter – At Room Temperature

2 Tablespoons Unbleached Flour

1 Tablespoon Whole Grain Dijon Mustard

Cook onions in a large saucepan of boiling salted water for 2 minutes; transfer to a bowl of ice water to cool.  Peel the onions and set aside.  Cook bacon in heavy large pot over medium heat until lightly browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Sprinkle the pork shoulder with coarse salt and pepper.  Increase the heat to medium-high.  Working in two batches, add the pork to the same pot and cook until browned for about 7 minutes per batch.  Using a slotted spoon, transfer the pork to a large bowl.  Reduce heat to medium, add shallots and parsnips.  Cover pot and cook until beginning to soften, stirring occasionally for about 5 minutes.  Stir in 3 teaspoons of sage; stir 1 minute.  Add ½ cup of Calvados.  Cook until almost evaporated for about 3 minutes.  Add chicken broth, cider, reserved bacon and pork with any accumulated juices.  Bring to a boil, scraping up any browned bits with a wooden spoon.  Reduce the heat to medium-low, cover and simmer until pork is tender for about 1 hour 15 minutes. 

Add potatoes and the pearl onions to the stew.  Cover and cook until the vegetables are almost tender, for about 30 minutes.  Add apples, cover and cook until potatoes are tender (another 20 minutes).  Stir butter and flour into a small bowl to form a paste and add to the pot and whisk to blend.  Stir in the mustard, 2 teaspoons of sage and 1 tablespoon of Calvados.  Bring to a boil; reduce heat to medium and simmer until thickened, stirring often for 2 to 3 minutes.  Season to taste with salt & pepper.  Divide stew among bowls, sprinkle with remaining 1 teaspoon of sage and serve.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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