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Pork Stew with Bacon, Apples, and Prunes

A deeply comforting winter braise where tender pork, smoky bacon, sweet apples, and silky prunes meld in a rich, aromatic cider broth.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: European, Winter
Calories: 520

Ingredients
  

For the Stew
  • 4 oz thick-cut bacon diced
  • 3 lbs boneless pork shoulder cut into 1.5-inch chunks
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup dry hard apple cider or sub with apple cider + 1 tbsp vinegar
  • 2 cups low-sodium chicken broth
  • 1 tbsp whole grain mustard
  • 4-5 sprigs fresh thyme
  • 1 large bay leaf
  • 0.25 tsp ground cinnamon
  • 2 large firm apples peeled, cored, 1-inch chunks
  • 1 cup pitted prunes about 6 oz
  • 1 tbsp apple cider vinegar if needed for balance
For Serving
  • mashed potatoes or egg noodles optional
  • chopped fresh parsley optional

Equipment

  • Large Dutch Oven or Heavy Pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring Cups/Spoons

Method
 

  1. Render bacon in a Dutch oven over medium heat until crisp (6-8 mins). Remove bacon, leaving fat.
  2. Season pork. Brown in batches in bacon fat over medium-high heat (3-4 mins per side). Set aside.
  3. Add onion to pot; cook until soft (8 mins). Add garlic; cook 1 min. Sprinkle flour; cook 2 mins.
  4. Pour in cider, scraping up browned bits. Simmer 2-3 mins. Add broth, mustard, thyme, bay leaf, cinnamon.
  5. Return pork to pot. Bring to simmer, then reduce heat to low. Cover partly and simmer gently for 1 hour 30 mins.
  6. Stir in apples and prunes. Cover and simmer 45 mins - 1 hour, until pork is very tender.
  7. Discard thyme stems and bay leaf. Stir in reserved bacon. Taste, adjust seasoning, add vinegar if desired.
  8. Serve hot over mashed potatoes or noodles, garnished with parsley.

Notes

Stew tastes even better the next day. Store in fridge for up to 4 days or freeze for 3 months.