Cozy Pork Stew with Bacon, Apples, and Prunes Recipe

Introduction

This cozy pork stew combines tender pork shoulder with the smoky richness of bacon, the sweetness of apples, and the deep flavor of prunes. Slow-simmered in a blend of cider and mustard, it’s a hearty dish perfect for chilly evenings and sharing with family and friends.

Ingredients

• 3 ½ – 4 lb pork shoulder (well-marbled)
• ½ lb bacon (diced into cubes)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 2 tbsp olive oil (for cooking)
• Kosher salt (to taste for seasoning)
• 1 500 ml can hard cider or apple juice (for deglazing)
• 2 tbsp grainy mustard (for flavor)
• 1 tbsp Dijon mustard (for flavor)
• 2-3 sprigs fresh thyme (for flavor)
• 3 cups chicken broth (for the stew)
• 1 cup prunes (dried and pitted)
• 2 apples (cut into slices)
• 2 tbsp cornstarch (for thickening the stew)

Instructions

1. Step 1: Trim excess fat from the pork shoulder and cut it into 2-inch chunks. Pat them dry to ensure a nice sear later on.
2. Step 2: Dice the bacon into small cubes and set aside. Also, finely chop the onion and mince the garlic for a flavor-packed base.
3. Step 3: Warm a large braiser or Dutch oven over medium-high heat. Season the pork pieces generously with kosher salt.
4. Step 4: Add olive oil to the hot pan. Brown the pork in batches, turning occasionally, until it has a rich, golden color on all sides.
5. Step 5: Once browned, add the diced bacon to the braiser, sautéing until crispy. Remove and let drain on paper towels.
6. Step 6: Stir in the diced onions and sauté for about 3-4 minutes until softened and fragrant.
7. Step 7: Add the minced garlic and cook for another minute until fragrant.
8. Step 8: Pour in the hard cider or apple juice, scraping any flavorful bits stuck to the bottom of the pan. Bring to a gentle simmer.
9. Step 9: Mix in both grainy and Dijon mustard along with thyme sprigs and ½ teaspoon kosher salt.
10. Step 10: Return the pork to the braiser along with its juices. Add chicken broth and bring everything to a soft boil.
11. Step 11: Cover the pot, reduce the heat, and let it simmer gently for 1 hour.
12. Step 12: After an hour, skim any excess fat from the surface. Stir in the prunes and crispy bacon.
13. Step 13: Quarter and slice the apples, then fold them into the stew. Cook for another 10-15 minutes until they’re tender.
14. Step 14: Sample the stew to adjust the salt as needed.
15. Step 15: In a small bowl, scoop out ¼ cup of the braising liquid to cool slightly. Whisk in cornstarch until smooth, then stir it back into the stew.
16. Step 16: Cook for 2-3 more minutes until the stew thickens nicely.
17. Step 17: Ladle the stew hot into bowls, pairing it with creamy mashed turnips or crusty bread for a complete meal.

Tips & Variations

• Use fresh thyme or substitute with rosemary for a different herbal note.
• For a richer stew, add a splash of cream just before serving.
• If prunes aren’t available, dried apricots make a good alternative for a subtle sweetness.
• Make sure to pat the pork dry before searing to get a better crust and deepen the flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apples instead of cooking apples?

Yes, fresh apples work well, especially firmer varieties like Granny Smith or Honeycrisp. They hold their shape better and add a nice texture to the stew.

What can I substitute for hard cider?

If you don’t have hard cider, apple juice is a great non-alcoholic substitute that maintains the subtle sweetness and acidity needed to balance the flavors.

Cozy Pork Stew with Bacon, Apples, and Prunes Recipe

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★★★★★

4.6 from 113 reviews

• Author: Lila
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x

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Description

This Cozy Pork Stew with Bacon, Apples, and Prunes combines tender braised pork shoulder with crispy bacon, sweet apples, and rich prunes, all simmered in a flavorful cider and mustard-infused broth. Perfect for a comforting and hearty meal, this stew offers a delightful balance of savory and sweet flavors with a thick, luscious sauce.

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Ingredients

Scale 1x2x3x

Meat and Bacon

• 3 ½ – 4 lb pork shoulder (well-marbled, cut into 2-inch chunks)
• ½ lb bacon (diced into cubes)

Vegetables and Fruit

• 1 large onion (diced)
• 2 cloves garlic (minced)
• 2 apples (cut into slices)

Liquids and Broths

• 2 tbsp olive oil (for cooking)
• 1 500 ml can hard cider or apple juice (for deglazing)
• 3 cups chicken broth (for the stew)

Flavorings and Seasonings

• Kosher salt (to taste for seasoning)
• 2 tbsp grainy mustard
• 1 tbsp Dijon mustard
• 2–3 sprigs fresh thyme

Other

• 1 cup prunes (dried and pitted)
• 2 tbsp cornstarch (for thickening the stew)

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Instructions

1. Prepare the Pork: Trim any excess fat from the pork shoulder and cut it into 2-inch chunks. Pat the pieces dry with paper towels to ensure they sear properly later.
2. Prepare the Bacon, Onion, and Garlic: Dice the bacon into small cubes. Finely chop the onion and mince the garlic to create a flavorful aromatic base.
3. Brown the Pork: Heat a large braiser or Dutch oven over medium-high heat. Season the pork pieces generously with kosher salt. Add olive oil to the hot pan and brown the pork in batches, turning occasionally until all sides have a deep golden crust.
4. Sauté the Bacon: Add the diced bacon to the braiser and cook until crispy. Remove the bacon with a slotted spoon and let it drain on paper towels.
5. Sauté Onions and Garlic: Add the diced onions to the braiser and cook for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute until aromatic.
6. Deglaze the Pan: Pour in the hard cider or apple juice, scraping the browned bits from the bottom of the pan for extra flavor. Bring the mixture to a gentle simmer.
7. Add Mustards and Herbs: Stir in grainy mustard, Dijon mustard, fresh thyme sprigs, and ½ teaspoon kosher salt to flavor the liquid.
8. Simmer the Stew: Return the browned pork along with any accumulated juices to the braiser. Add chicken broth and bring everything to a gentle boil. Cover the pot, reduce the heat, and simmer gently for 1 hour to tenderize the meat.
9. Add Prunes and Bacon: After 1 hour, skim any excess fat from the stew’s surface. Stir in the dried prunes and crispy bacon pieces to incorporate their sweetness and smokiness.
10. Add Apples and Continue Cooking: Quarter and slice the apples, then fold them into the stew. Continue cooking for another 10-15 minutes until the apples are tender but intact.
11. Adjust Seasoning: Taste the stew and add more salt if needed to balance the flavors.
12. Thicken the Stew: In a small bowl, take about ¼ cup of the warm braising liquid and whisk in the cornstarch until smooth. Stir this mixture back into the stew and cook for 2-3 minutes until the stew thickens and coats the spoon nicely.
13. Serve: Ladle the hot stew into bowls and serve it alongside creamy mashed turnips or crusty bread for a filling and satisfying meal.

Notes

• Patting the pork dry before browning ensures a better sear and deeper flavor development.
• Using hard cider enhances the sweetness and complements the apples and prunes beautifully; apple juice can be used as a non-alcoholic substitute.
• Skimming excess fat after simmering keeps the stew from becoming greasy while maintaining richness.
• Cornstarch slurry is added at the end to thicken the stew without altering its flavor.
• This stew pairs well with creamy mashed vegetables or hearty bread to soak up the flavorful broth.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: American

Keywords: pork stew, bacon stew, apple stew, prunes, cozy dinner, comfort food, cider stew, autumn recipes