INGREDIENTS:

• 2½ pounds boneless pork shoulder, cubed
• ¼ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons canola oil
• 2 celery ribs, chopped
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, chopped
• 1 leek, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• ½ teaspoon caraway seeds
• ¼ cup vodka
• 2 tablespoons tomato paste
• 1 cup (4 cups) chicken broth
• 1 russet potato, peeled and cut into bite-size pieces
• 2 bay leaves
• 2 cups mushrooms, quartered
• ¼ cup cornstarch
• ½ cup water
• 2 sheets frozen puff pastry, cut in circles to cover bowls
• 1 egg yolk, beaten

INSTRUCTIONS:

1. In a large zip-top bag, toss the pork, flour, salt, and pepper together.
2. Heat a Dutch oven over medium-high heat with 2 tablespoons of the canola oil. Once warmed, place half of the pork in a single layer and cook. Cook each side until browned, about 2 to 3 minutes per side. Transfer to a plate, and repeat with the remaining pork.
3. Add another tablespoon of canola oil to the Dutch oven. Add the celery, carrots, onion, leek, garlic, rosemary, and caraway seeds, and cook until the vegetables have softened.
4. Deglaze the pan with the vodka, stirring to loosen any brown bits. Add the tomato paste and stir to combine.
5. Add the chicken broth, potato, bay leaves, and browned pork. Bring to a boil and then reduce heat to medium-low, cover, and let simmer for 30 minutes.
6. Add the mushrooms and simmer for about 15 minutes, until all the vegetables are tender.
7. Remove the bay leaves from the stew. In a small bowl, whisk together the cornstarch and water. Stir into the pork stew and cook until it thickens slightly. Remove from the heat and season with salt and pepper.
8. Preheat the oven to 400 ° F. Ladle portions of the stew into oven-proof ramekins or bowls.
9. Top each portion with a round piece of puff pastry. Brush the tops with the beaten egg yolk.
10. Bake for about 15 minutes, until the crust is golden brown.

Here are some variations of the pork stew recipe:

1. Creamy Pork Stew: Add a cup of heavy cream or coconut milk to the stew for a creamy and rich variation. This will give the stew a velvety texture and a slightly different flavor profile.
2. Spicy Pork Stew: For those who enjoy a bit of heat, add chopped chili peppers, such as jalapeños or serranos, to the vegetables when sautéing. You can also increase the amount of crushed red pepper flakes for extra spiciness.
3. Pork and Vegetable Medley: Experiment with different vegetables in the stew. Try adding diced bell peppers, zucchini, or even sweet potatoes for a twist on the classic recipe.
4. Pork and Beer Stew: Instead of vodka, use a cup of your favorite beer to deglaze the pan. The beer will add a rich and malty flavor to the stew.
5. Asian-inspired Pork Stew: Add soy sauce, ginger, and a splash of rice vinegar to the stew for an Asian-inspired twist. You can also top the stew with chopped fresh cilantro and a squeeze of lime before serving.
6. Mediterranean Pork Stew: Add a can of diced tomatoes and a handful of pitted olives to the stew for a Mediterranean flavor. Sprinkle with fresh chopped basil and crumbled feta cheese before serving.