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Gallery Normandy-Style Pork Stew Credit: Christopher Testani Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat 1 pound small shallots (10 to 12), trimmed and peeled 2 tablespoons unbleached all-purpose flour 1 dried bay leaf 12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style 1 1/2 cups low-sodium chicken broth 4 carrots, peeled and cut on the bias into 2-inch-long pieces 3 celery stalks, cut on the bias into 2-inch-long pieces 1/4 cup crème fraîche or sour cream, plus more for serving (optional) 1 tablespoon Dijon mustard, plus more for serving (optional) Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)
Cook’s Notes For a shortcut, buy pork stew meat—usually a combination of pork shoulder and butt already cut into cubes—at the grocery store.
Gallery Normandy-Style Pork Stew Credit: Christopher Testani
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Gallery
Normandy-Style Pork Stew Credit: Christopher Testani
Normandy-Style Pork Stew
Credit: Christopher Testani
Normandy-Style Pork Stew
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 4
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat 1 pound small shallots (10 to 12), trimmed and peeled 2 tablespoons unbleached all-purpose flour 1 dried bay leaf 12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style 1 1/2 cups low-sodium chicken broth 4 carrots, peeled and cut on the bias into 2-inch-long pieces 3 celery stalks, cut on the bias into 2-inch-long pieces 1/4 cup crème fraîche or sour cream, plus more for serving (optional) 1 tablespoon Dijon mustard, plus more for serving (optional) Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)
Directions
Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.
Cook’s Notes For a shortcut, buy pork stew meat—usually a combination of pork shoulder and butt already cut into cubes—at the grocery store.
Cook’s Notes
For a shortcut, buy pork stew meat—usually a combination of pork shoulder and butt already cut into cubes—at the grocery store.
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All Reviews for Normandy-Style Pork Stew
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Most Helpful Most Positive Least Positive Newest
