Normandy-Style Pork Stew

• servings: 4
• total time: 30 minutes

Ingredients

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat

1 pound small shallots (10 to 12), trimmed and peeled

2 tablespoons unbleached all-purpose flour

1 dried bay leaf

12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style

1 1/2 cups low-sodium chicken broth

4 carrots, peeled and cut on the bias into 2-inch-long pieces

3 celery stalks, cut on the bias into 2-inch-long pieces

1/4 cup crème fraîche or sour cream, plus more for serving (optional)

1 tablespoon Dijon mustard, plus more for serving (optional)

Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Directions

Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.

Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.

Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.