ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg
PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach
- Place a large cast-iron skillet or oven-proof pan over medium-high heat.
- Season the pork in a large mixing bowl with salt and pepper.
- Scatter pork pieces with 2 tablespoons flour and toss to coat well.
- Add the avocado oil to the pan and sear the pork in batches until golden brown.
- Transfer to a plate.
- Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
- Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
- Add the pork pieces and any juices back into the pan.
- Add the cider, scraping the bottom of the pan to release any brown bits.
- Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
- Cover the pot, reduce the heat to low and simmer for 45 minutes.
- Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.
SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)
- In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
- Preheat the oven to 400°.
- Remove the bay leaf from the stew.
- Fold in the apples and greens.
- Submerge the potato and onion slices in the cream mixture.
- Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
- Transfer the pan to the oven.
- Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
- Cool for 10 minutes before serving.
- Serve with sour cream and a sprinkling of sage if desired.
