Chunky Pork and Apple Stew

thekitchn.com

Nikki Seid-Park

subheading: FOR THE STEW:

4 thick-cut bacon slices (about 4 ounces), chopped

3 pounds boneless pork shoulder, cut into 2-inch chunks

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

1 large red onion, halved and thinly sliced

1 medium fennel bulb, thinly sliced, a few pretty fronds reserved

1 teaspoon dried sage

1 teaspoon granulated garlic (no salt)

1 teaspoon ground ginger

1 teaspoon ground mustard

½ teaspoon ground cayenne

½ teaspoon ground mace or nutmeg

4 cups (1 quart) low-sodium chicken broth or stock, plus more as needed

1 ¼ cups hard apple cider, divided

3 tablespoons apple cider vinegar

1 pound sweet potatoes, peeled and cut into large dice

3 medium Honeycrisp apples, peeled, cored and each cut into 8 wedges

2 tablespoons cornstarch

1 tablespoon finely chopped fresh sage leaves

2 tablespoons whole-grain mustard, for serving

subheading: FOR THE CAULIFLOWER RICE:

2 tablespoons bacon fat or butter

6 cups riced or very finely chopped cauliflower (about 1 ½ pounds)

½ cup low-sodium chicken broth or stock

⅓ cup sour cream or crème fraîche

2 tablespoons whole-grain mustard

Kosher salt

Freshly ground black pepper

¾ cup finely diced unpeeled Honeycrisp apple

Directions at thekitchn.com

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