Ingredients

30 x small pearl onions (approx 2 x 10 inch bags)

5 thick-cut slices of (apple-wood smoked) bacon cut crosswise in to ¼ inch thick strips

3 ½ pounds of cubed pork shoulder or country ribs with fat trimmed

Coarse Kosher Salt

4 large shallots - chopped (about a cup)

1 cup finely chopped parsnips

6 teaspoons chopped fresh sage

½ cup + 1 tablespoon Laird’s Apple Jack (Calvados optional)

2 cups (Pacific Foods) low-salt organic chicken broth

12 oz’s Crispin Honey Crisp or The Saint Artisanal Reserve (make sure to turn bottoms-up and give a vigorous swirl to ensure even dispersion of apple-wine sediment)

1 ½ pounds baby red potatoes, scrubbed and halved.

2 large Granny Smith apples; peeled, cored and cut in to 1inch cubes

2 tablespoons (¼ stick) butter

2 tablespoons all-purpose flour

1 tablespoon whole grain Dijon mustard

Preparation

  • Cook onions in a large saucepan of boiling (salted) water for 2 minutes
  • Transfer onions to bowl of water to cool. Peel onions & set-aside
  • Cook bacon in a heavy large pot over medium-heat until lightly browned
  • Transfer bacon to paper towels to drain (a slotted spoon is helpful)
  • Sprinkle cubed pork with coarse kosher salt and pepper, and add pork to same pot (retaining bacon fat) and increase heat to medium-high.
  • Cook until browned, about 7 minutes per batch
  • Transfer browned pork to a large bowl
  • Reduce heat to medium
  • Add shallots & parsnips to pot (retaining residual pork and bacon juices & fat)
  • Cover pot and cook, until beginning to soften. About 5 minutes
  • Stir in 3 teaspoons chopped sage. Stir for 1 minute
  • Add ½ cup Laird’s Apple Jack (or Calvados) and cook until almost evaporated
  • Add chicken broth, Crispin Artisanal Reserve cloudy hard cider, reserved bacon and pork with any accumulated juices.
  • Bring to boil, scraping up any browned bits with a 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 the stew, and cook until the vegetables are almost tender, about 30 minutes
  • Add apples and cover and cook until potatoes are tender. 15 - 20 minutes
  • Stir butter and flour in a small bowl to form a paste
  • Add to pot and whisk to blend
  • Stir in mustard, 2 teaspoons sage and 1 tablespoon of Laird’s Apple Jack (or Calvados)
  • Bring to boil, reduce heat to medium, and simmer until thickened, stirring often; 2-3 minutes
  • Season to taste with salt & pepper