YIELD: 4 to 6 servings | PREP TIME: 20 minutes | STOVETOP: about 35 minutes

• ¼ cup arrowroot starch
• 1 teaspoon salt, divided
• ¼ teaspoon paprika
• ¼ teaspoon mustard powder
• 2 pounds pork loin, cut into 1-inch pieces
• 3 tablespoons lard or avocado oil, divided
• 1 medium onion, diced
• 1 medium head cabbage (about 2 pounds), chopped
• ½ pound turnips (about 2 medium), peeled and diced
• 1 teaspoon caraway seeds, plus more for garnish
• 1 cup hard apple cider (see Tip)
• 1 tablespoon whole-grain mustard, plus more for serving
• 1 quart Chicken Broth
• 2 apples, peeled and cut into sticks
• ¼ cup chopped fresh parsley

1. In a large bowl, whisk together the arrowroot starch, ½ teaspoon of the salt, paprika, and mustard powder. Toss the pork pieces with the starch mixture to coat.
2. Heat 1 tablespoon of the lard in a large, heavy-bottomed pot over medium-high heat. When the lard is shimmering, add half of the pork and sear until browned on all sides, about 5 minutes. Use a slotted spoon to remove the pork to a bowl. Add another tablespoon of the lard and sear the rest of the pork, removing it to the bowl when finished.
3. Add the remaining tablespoon of lard to the pot. Add the onion, cabbage, turnips, caraway seeds, and the remaining ½ teaspoon of salt. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened a bit.
4. Pour in the cider and cook for 1 minute, or until the liquid reduces a bit.
5. Return the pork to the pot, along with any juices that have accumulated in the bowl.
6. Stir in the whole-grain mustard and add the broth. When the broth comes to a simmer, reduce the heat to medium-low. Cook, covered, for 10 minutes, or until the turnips are soft and the pork is cooked through.
7. Add the apples and cook, uncovered, for an additional 5 minutes, or until the apples are soft. Stir in the parsley and remove from the heat. Serve garnished with additional caraway seeds and additional mustard on the side, if desired.

Chef’s Tip: If you prefer not to cook with alcohol, replace the hard apple cider with equal parts apple juice and water mixed with a tablespoon of apple cider vinegar.