Ingredients with Measurements:
- 2 lbs. boneless pork shoulder, cut into 1-inch cubes
- 2 tbsp. all-purpose flour
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups apple cider
- 2 cups chicken broth
- 2 bay leaves
- 1 tsp. dried thyme
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 1 lb. potatoes, peeled and cut into 1-inch pieces
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, toss the pork cubes with flour until evenly coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Pour in the apple cider and chicken broth, and add the bay leaves and thyme. Bring to a boil, then reduce heat to low and cover the pot. Simmer for 1 hour.
5. Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender and the pork is cooked through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 15g
Carbohydrates: 35g
Protein: 35g
Sodium: 670mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Apple cider can be substituted with apple juice or white wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped apples or dried apricots for a sweeter flavor.
- Use parsnips or turnips instead of carrots.
- Add a splash of cream or crème fraîche for a richer stew.
Tips and tricks:
- Browning the pork before adding the liquid will add flavor to the stew.
- Use a heavy-bottomed pot to prevent burning.
- If the stew is too thin, remove the lid and simmer for a few more minutes to thicken the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve with a glass of cider or white wine.
Suggested side dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water.
- If the stew is too thin, remove the lid and simmer for a few more minutes to thicken the sauce.
Food safety advice:
Make sure the pork is cooked through to an internal temperature of 145°F.
Food history:
Breton cuisine is known for its use of seafood and cider, which are both featured in this stew.
Flavor profiles:
This stew is savory and slightly sweet, with a rich sauce made from apple cider and chicken broth.
Serving suggestions:
Serve with a slice of crusty bread to soak up the sauce.
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Region: French