Pork and Scalloped Potato Stew


Pork Stew:

700 grams (about 1 1/2 pounds) trimmed pork shoulder, cut into 1-inch cubes

Kosher salt Freshly ground black pepper

2 tablespoons plus 1 teaspoon flour

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red onion, peeled and cut into 8 wedges

1 large carrot, cut diagonally into 3/4-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 milliliters) dry cider

1 cup (250 milliliters) 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

1 tablespoon lemon juice

2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards

Scalloped Potato Topping:

1/3 cup (85 milliliters) 35% cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg

1 tablespoon finely chopped sage, plus more for serving

2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick

2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick

1 small red onion, thinly sliced rounds

Sour cream, for serving


  1. For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  2. Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate.
  3. Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  4. 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.
  5. Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.
  6. For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage.
  7. Preheat the oven to 400 degrees F (200 degrees C).
  8. Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven.
  9. 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.

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