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 

Fernanda Milanezi
December 2014

Gallery

© John Kernick

Recipe Summary

active:
35 mins
total:
3 hrs 30 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.