| Portions |
|---|
| Serves 8 |
Ingredients
For the stew:
- 1 kg stewing pork or pork shoulder, cut into 1-inch cubes
- Salt & pepper
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 yellow onions, peeled and cut into 8 wedges
- 1 large carrot, cut diagonally into ¾-inch slices
- 1 leek, white and light green parts only, cut into 1-inch slices
- 4 garlic cloves, roughly chopped
- 2 cups dry cider
- 2 cups low sodium chicken broth
- 2 sprigs fresh sage
- 1 bay leaf, optional
- 2 firm sweet apples, such as Galas, peeled and cut into 8 to 12 wedges
- ½ lemon, juiced
- 2 handfuls roughly chopped kale
For the scalloped potatoes:
- 3–4 yellow and/or sweet potatoes, peeled and cut into ¼-inch thick rounds
- ½ small red onion, thinly sliced
- 1 tablespoon finely chopped sage
- 1/3 cup whipping cream
- Freshly grated nutmeg
- Salt & pepper
- Sour cream, for serving
Directions
- Place a Dutch oven over medium-high heat and set out a rimmed baking sheet.
- Add the pork to a large mixing bowl and season well with salt and pepper. Scatter over the flour and toss well to evenly coat. Add the oil to the pan and sear the pork in batches, as needed, until golden brown. Transfer the pork to the baking sheet and set aside.
- 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 7 minutes. Stir in the garlic along with any flour that remains in the bottom of the bowl and cook for 1 more minute. Add the pork and any of its juices back into the pan then deglaze the pan with the cider, scraping the bottom well to pick up any caramelized bits. Stir in the stock, sage sprigs, and bay leaf, if using, and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 45 minutes.
- Meanwhile, prepare the apples by peeling and cutting into 8 to 12 wedges, toss with the lemon juice, and set aside with the chopped greens. Prepare the potato topping by tossing the sliced sweet and yellow potatoes, red onion, and sage with the cream to evenly coat and season with nutmeg, salt, and pepper.
- Heat your oven to 400ºF. Once the stew has simmered, uncover, remove the bay leaf and sage sprigs, and stir in the apples and greens. Evenly top with the potato mixture and carefully transfer to the oven to bake for 45 minutes to 1 hour or until the potatoes are tender and golden brown on top.
- Allow to cool slightly for 10 minutes before serving with sour cream and a sprinkling of sage.