Photo: Kevin McCutcheon
Pork Stew with Hard Cider, Pearl Onions, and Potatoes
15 ingredients
6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1557
Calories
82g
Protein
35g
Fat
231g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Brandy | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30 1-inch-diameter pearl onions (from two 10-ounce bags)
- 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
- 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
- Coarse kosher salt
- 1 cup chopped shallots (about 4 large)
- 1 cup finely chopped parsnips
- 6 teaspoons chopped fresh sage, divided
- 1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
- 2 cups low-salt chicken broth
- 1 12-ounce bottle hard apple cider*
- 1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
- 2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons all purpose flour
- 1 tablespoon whole grain Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes