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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Mustards and Herbs: Stir in grainy mustard, Dijon mustard, fresh thyme sprigs, and ½ teaspoon kosher salt to flavor the liquid.
- 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.
- 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.
- 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.
- Adjust Seasoning: Taste the stew and add more salt if needed to balance the flavors.
- 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.
- 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
