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Braised Cider Pork Stew

pork, stews

4 pounds trimmed boneless pork shoulder
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
3 onions; sliced
4 cloves garlic; minced
1 tablespoon dried thyme
1 cup apple cider or apple juice
1/3 cup cider vinegar
2 bay leaves
2 sweet red peppers; chopped
1 red apple (unpeeled); cored and thinly sliced
1/4 cup chopped fresh herbs; e.g parsley, chives

Serve on a mound of mashed potatoes to cup the tasty sauce. Cut pork into 1-inch cubes. In large bowl, combine flour and half each of the salt and pepper. Add pork in batches and toss to coat. In large Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding remaining oil as necessary. Transfer to plate. Add onions, garlic, thyme and remaining salt and pepper to pan; cook over medium heat, stirring occasionally, for about 5 minutes or until onions are softened. Add cider, cider vinegar and bay leaves; bring to boil, scraping up brown bits from bottom of pan with wooden spoon. Return pork and any accumulated juices to pan. Cover and cook in 350°F oven for about 1 hour or until pork is tender. Add red peppers; cook, uncovered, for 15 minutes or until tender. Discard bay leaves. Serve topped with apple slices and sprinkled with herbs.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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