Pork Braised in Cider

We love cooking with wine, beer, and spirits. Few ingredients bring as much flavor to a dish without taking it over. Cider brings great flavors to braised dished and its natural affinity with pork is on full display in this dish.

This is a perfect dish to be served on a rainy weekend. Make a large batch and share it with friends. This dish can be served with potatoes, rice, or noodles.

Ingredients for Pork Braised in Cider

• 4 lbs. Pork Shoulder cut into 1 inch cubes
• 1 onion diced
• 1 apple grated
• 4 cloves of garlic diced
• 8 fresh sage leaves
• 1/2 teaspoon red chili flakes
• 3 bay leaves
• 3 cups chicken stock
• 750 ml Cider (hard cider preferably dry)
• 1 cup heavy cream
• 2 tbls. corn starch
• Optional – three cups of cubed waxy potatoes steamed just until cooked

In a large Dutch oven brown the pork cubes well, working in batches reserving in a bowl. When complete saute the onions until translucent and then add half of the sage, red chili flake, bay leaves, apple, and garlic. Stir to combine. When the garlic has become fragrant return the pork to the pot followed by the stock and the cider. Bring to a boil and then lower the heat to a slow simmer and cover. Cook for two hours stirring every half-hour.

After two hours if the pork is very tender prepare the cream by adding the cornstarch and whisking well to combine. Add the cream mix (and potatoes if desired) to the pot raising the heat to achieve a low boil. Cook for 10 minutes to be certain that the starch is cooked and the full potential thickening has been achieved.

Optional cooking method: If you have a pressure cooker you can quickly braise the browned meat and vegetable in just 30 minutes. Return the stew to large pot or Dutch oven and bring to a low boil before adding the cream and starch mix.