Pork Wing Stew with Creamy Mashed Potatoes - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

250 g/8.8 oz

Ingredients

	Metric	Imperial
Olive Oil, Extra Virgin	90 mL	3.1 Fl oz
Apple Cider	300 mL	10.1 Fl oz
Bermuda Onions, Diced	190 gm	6.7 oz
Carrots, Fresh, Large Diced	350 gm	12.3 oz
Turnips, Fresh, Diced	200 gm	7.1 oz
Parsnips, Fresh, Slices	200 gm	7.1 oz
Tarragon, Fresh, Fine Sliced (ripped)	5 mL	1 tsp
Black Pepper	5 mL	1 tsp
Garlic Powder	10 mL	2 tsp
Apples, Fresh, Sliced	350 gm	12.3 oz
Pork Rib'its	2.5 Kg	5.5 Lbs
Potatoes, Fresh, Peeled	1.5 Kg	3.3 Lbs
Cream Cheese	200 gm	7.1 oz
Sour Cream, 1%	150 gm	5.3 oz
Parsley, Fresh, Finely Chopped	30 mL	1 Fl oz

Wash and peel all vegetables, cut into chunky pieces (1.5"-2"). In a large bowl, add olive oil, apple cider, all vegetables and tarragon, pepper and garlic powder. Mix well.
Transfer into a large roasting pan or baking sheet. Place in a pre-heated oven at 350F (175C) and roast until vegetables are "al dente" or still somewhat crispy but cooked.
Cut and decore apples (leave skins on if desired). Remove pan(s) of vegetables from oven and add the apple pieces and pork ribbits and mix gently without crushing any of the roasted vegetable pieces. Place back into the oven and bake until vegetables and the apples are tender. Pork should reach a temperature of 160 F/70C. Optional - when done, add a brown gravy to moisten further, if desired.
On the side, peel and cut potatoes into a pot of water. Boil until fully cooked and drain. Using a potato masher or a mixer, add the potatoes, cream cheese and sour cream and mix well. Finish with freshly chopped parsley at the last moment.