Cider Pork Stew
- 5 lbs. Indiana Kitchen Pork Shoulder Boston Butt cut into 1 1/2-inch cubes
- 10 oz. Indiana Kitchen bacon cut into 1/2 inch dice
- 750 ml bottle sparkling dry apple cider
- 1 quart chicken stock or low sodium broth
- 1 cup heavy cream
- 1 large onion thinly sliced
- 5 garlic cloves finely chopped
- 2 bay leaves
- 2 tsp sage leaves finely chopped
- 3 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 1/4 cup cornstarch
- 3 tbsp grainy mustard
- Kosher salt
- In a large cast-iron pot, 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 pot 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 desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
- Add the pork and bacon back to the pot along with the cider, stock and bay leaves; 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. Enjoy.