posted by SandyOH 11-21-102 4:03 AM
Huron County Pork Stew
2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper
Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.
Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.
Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.
Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour.
Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.
Serves 6
Source: John Hadamuscin's Enchanted Evenings