Name: Normandy-Style Pork Stew
Prep time: 30 min
Total time: 150 min
Ingredients: 2 pounds boneless pork shoulder, cut into 1 ¼-inch pieces; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter; 3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat; 1 pound small shallots (10 to 12), trimmed and peeled; 2 tablespoons unbleached all-purpose flour; 1 dried bay leaf; 12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style; 1.5 cups low-sodium chicken broth; 4 carrots, peeled and cut on the bias into 2-inch-long pieces; 3 celery stalks, cut on the bias into 2-inch-long pieces; 0.25 cup crème fraîche or sour cream, plus more for serving (optional); 1 tablespoon Dijon mustard, plus more for serving (optional); Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Normandy-Style Pork Stew

5.0

(1)

1 Review

Greg Lofts

Updated on September 14, 2021

Ingredients

2 pounds boneless pork shoulder, cut into 1 ¼-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 ½ cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
¼ cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Directions

Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

Cook's Notes

For a shortcut, buy pork stew meat—usually a combination of pork shoulder and butt already cut into cubes—at the grocery store.

Originally appeared: Martha Stewart Living, October 2021