Step-By-Step Instructions
Season the Pork (photo 1). Place the pork chunks in a large bowl. Add the flour, salt, and black pepper, then toss until every piece is evenly (but lightly!) coated.
Brown the Pork in Batches (photo 2). Heat a Dutch oven or large soup pot over medium heat. Add 1 tablespoon of the oil and let it warm for about 30 seconds. Arrange half of the pork in a single layer and cook undisturbed for 3 minutes, until the bottom is golden. Then, turn and brown the other side. Transfer to a plate and repeat with the remaining oil and pork.
Cook the Onions (photo 3). Reduce the heat to medium-low. Add the diced onions and cook for about 10 minutes, stirring occasionally and scraping the bottom of the pot.
Add the Apple and Garlic (photo 4). Stir the grated apple and garlic into the onions. Cook for about 30 seconds, just until fragrant.
Deglaze the Pot (photo 5). Pour in the hard cider and apple cider vinegar. Bring to a simmer, scraping the bottom of the pot with a wooden spoon or spatula to release the browned bits left behind by the pork. Let the liquid simmer for 2 minutes to reduce slightly.
Simmer the Pork (photo 6). Return the pork and any accumulated juices to the pot. Add the broth, Worcestershire sauce, sage, bay leaves, and cinnamon stick. Bring to a boil, then reduce the heat to low. Partially cover and simmer gently for 90 minutes (photo 7), stirring occasionally.
Add the Vegetables (photo 8). After the pork has simmered for 90 minutes, stir in the vegetables. Cover the pot partway and continue simmering for 45 minutes to 1 hour, until the vegetables are tender. Stir occasionally and add more water if needed.
Finish (photo 9). Remove and discard the bay leaves and cinnamon stick. Stir in the Dijon mustard and cook for another 2 minutes. Then, using a potato masher, gently mash the stew a few times. This thickens the broth slightly while leaving plenty of chunks. Taste and adjust the salt, pepper, and Dijon mustard. Ladle into bowls and finish with chopped fresh parsley or sage. ENJOY!