edible communities
December 01, 2013

Ingredients

  • 5 slices bacon, chopped
  • 3 1⁄2 pounds boneless country style spareribs, trimmed of excess fat and cut into 1-inch cubes
  • 3 tablespoons flour
  • Kosher salt and fresh ground black pepper 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 teaspoons fresh sage, minced
  • A jigger or two apple brandy or applejack
  • 3 cups stock or water
  • 2 cups cider
  • 3 cups sweet potato, peeled and diced
  • 6 cups collard greens, tough center rib removed, sliced into ribbons
  • 1 tablespoon whole grain Dijon mustard

Instructions

Render bacon in large Dutch oven over medium heat until nearly crisp; remove. Raise heat to medium high. Toss pork cubes with flour, salt and pepper. Sear pork well, on all sides, in batches. (If you crowd your pan, the meat will steam and not sear, and your stew will never develop the deep flavors you came looking for.)

Once meat is seared, lower heat to medium and cook onion until translucent. Add garlic; cook for one minute, stirring. Add sage
and brandy, using a wooden spoon to deglaze the bottom of the pan.
Return meats to pan, add cider and stock. Bring to a boil, cover and lower heat. Simmer 1 hour. Remove lid; stew should still be quite soupy. Simmer another 45 minutes to an hour, until meat is quite tender. Add sweet potatoes and greens; return to simmer and cook until potatoes can be easily pierced with the tip of a knife. Stir in mustard, heat through.

The cut was a simple choice here: there is little better in the stew meat world that the boneless country-style rib, with its wellmarbled fat and ease of preparation. Between the potatoes and the cider, this recipe seems fated to fall on the sweet side; the bitter greens and the bite of mustard make for a classic balance. We tried this with both Ginger Gold and Gala Peach ciders, and preferred the Gala Peach. Serve with cornbread, of course, Yankee or southern style. (Cornbread recipes from our Summer 2012 at ediblecharlotte.com)

Ingredients

  • 5 slices bacon, chopped
  • 3 1⁄2 pounds boneless country style spareribs, trimmed of excess fat and cut into 1-inch cubes
  • 3 tablespoons flour
  • Kosher salt and fresh ground black pepper 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 teaspoons fresh sage, minced
  • A jigger or two apple brandy or applejack
  • 3 cups stock or water
  • 2 cups cider
  • 3 cups sweet potato, peeled and diced
  • 6 cups collard greens, tough center rib removed, sliced into ribbons
  • 1 tablespoon whole grain Dijon mustard
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