SERVES 6
INGREDIENTS:
2.5 lb. pork shoulder (or other braising pork of choice) cut into 2-inch (4-cm) cubes
1/3 cup all-purpose flour
1⁄2 tsp salt
1⁄4 tsp pepper
3 large onions, thinly sliced
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 turnip, peeled and diced
2 cups of your favourite craft cider
4 tbsp butter
8 slices bacon, finely chopped
4 cloves garlic, coarsely chopped
2 cups no-salt-added chicken stock (if you have the homemade stuff, this is the place to use it!)
2 tbsp brown sugar, packed
2 tsp thyme leaves
3 bay leaves
Chopped parsley for garnish
DIRECTIONS:
Toss pork with salt, pepper and flour. In a heavy-bottomed pan brown the meat in a single layer over high heat with 2 tbsp of butter.
Remove pork, and reserve fat to be added back into the pot.
Next, add bacon to the pot; lower the heat to medium high. Once bacon begins to become a bit crispy, add in the onions, butter and thyme; lower heat to medium.
Slowly caramelize onions so that they become very soft and sweet, but not crispy; this will take about 35 minutes.
Deglaze the pan with the cider and return the heat to medium-high; reduce the liquid’s volume by a quarter.
After 30 minutes have elapsed, stir in chopped garlic and pork. Add in chicken stock and simmer the stew at a low heat for 2 hours.
Stir in parsnip, carrot and turnip, and continue to stew until pork and vegetables are tender; approximately 1 hour.
Check the seasoning; add more salt and pepper, if needed. Add a splash of vinegar if desired for added vibrancy.
Serve garnished with a smattering of chopped parsley.
RECIPES, TEXT, STYLING AND FOOD PHOTOGRAPHY BY CHEF ILONA DANIEL
