Name: Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Yield: 6 Servings
Ingredients: 30 1-inch-diameter pearl onions (from two 10-ounce bags); 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips; 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes; Coarse kosher salt; 1 cup chopped shallots (about 4 large); 1 cup finely chopped parsnips; 6 teaspoons chopped fresh sage, divided; 1/2 cup plus 1 tablespoon Calvados (apple brandy; optional); 2 cups low-salt chicken broth; 1 12-ounce bottle hard apple cider; 1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved; 2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups); 2 tablespoons (1/4 stick) butter, room temperature; 2 tablespoons all purpose flour; 1 tablespoon whole grain Dijon mustard

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