Recipes Pork-and-Cider Stew 3.0 (5,720) Add your rating & review 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 By Fernanda Milanezi Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 35 mins Total Time: 3 hrs 30 mins Yield: 10 to 12 Ingredients 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 Directions 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. 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. Rate it Print