I’ve always been a ‘meat and potatoes’ kind of girl so when I received Bon Appetit’s February issue in the mail, I went weak in the knees. Soups, stews and enough meat dishes to feed an army. The first one I tried was a hard apple cider pork stew. Check out the recipe here.
I left out the apple brandy because I didn’t have any on-hand and upped the amount of cider instead. Next time I may leave out the pearl onions (not a big fan) and substitute with a chopped vidalia. The finished product was very thick and sweet. The pork was so tender- it just broke apart and mingled with the other ingredients leaving each spoon full of flavor.
