Pork-and-Cider Stew


This hearty stew from chef Fernanda Milanezi is super-simple to make for a crowd. It’s finished with heavy cream, which amplifies the wonderful apple flavor. Slideshow:  Pork Soups and Stews 

Pork-and-Cider Stew
Photo: © John Kernick
Active Time:
35 mins
Total Time:
3 hrs 30 mins
10 to 12


  • 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


  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.

Make Ahead

The stew can be refrigerated for up to 3 days.

Suggested Pairing

Earthy artisanal hard cider.

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