These one-pot wonders put together make for even bigger flavour and fewer dishes! Try Mary Berg's deliciously easy pork and scalloped potato stew made with cider, sage, sweet potatoes and pork shoulder.
700 g trimmed pork shoulder, cut into 1-inch cubes
Kosher salt and black pepper for seasoning
2 tablespoons + 1 teaspoon flour, divided
1 tablespoon olive oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 large carrot, cut diagonally into ¾-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup (250 ml) dry cider
1 cup (250 ml) low sodium chicken stock
2 sprigs fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala, cut into 8 to 12 wedges
1 tablespoon lemon juice
2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards
Scalloped Potato Topping
2 medium (about 550 g) sweet potatoes, sliced ¼–inch thick
2 medium (about 400 g) yellow potatoes, sliced ¼-inch thick
1 small red onion, thinly sliced rounds
1 tablespoon sage, finely chopped
1/3 cup (85 ml) 35% cream
Freshly grated nutmeg for seasoning
Kosher salt and black pepper to taste
Sour cream, for serving
For the Pork Stew
Place a large cast iron skillet or oven-proof pan over medium-high heat.
Season pork in a large mixing bowl with salt and pepper. Scatter with 2 tbsp flour and toss to coat. Add olive 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 onions, carrot and leek and cook just until they begin to develop a little colour, about 5 to 8 minutes. Stir in the garlic along with the remaining 1 tsp flour and cook for 1 minute.
Add the pork 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. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes.
Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.
In a liquid measuring glass or small bowl, combine cream with salt, pepper, a pinch of nutmeg and chopped sage.
Now for the Scalloped Potatoes
Preheat the oven to 400°F (200°C).
Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange sliced potatoes on top, alternating between the two colours, tucking in slices of red onion here and there. Brush the topping with the cream mixture and 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 with sour cream and a sprinkling of sage. Enjoy!