Pork Stew with Bacon, Apples, and Prunes
The Irresistible Aroma of Pork Stew
Imagine this: succulent pork simmering in a savory sauce, mingling with crispy bacon, sweet apples, and rich prunes. It’s a cozy hug in a bowl that leaves your kitchen smelling divine. This Pork Stew with Bacon, Apples, and Prunes isn’t just any dinner; it’s a delightful experience perfect for warming up those chilly evenings. You don’t need to be a gourmet chef to make this happen—trust me, it’s easier than parking your car.
Why Make This Recipe
Why should this stew be on your must-try list?
- Quick Cleanup: One pot, one spoon. That’s right! You can enjoy your meal without the mountain of dishes waiting for you.
- Family-Friendly: Kids (and adults) go wild for the combination of sweet and savory. Plus, it’s like a secret code: the tastier the food, the better your family’s mood.
- Affordable Ingredients: You’ll love the wallet-friendly ingredients that turn a humble dish into a feast fit for any table. Seriously, who can say no to bacon?
Ingredients
You don’t need fancy stuff—just these basics!
- 3 ½ – 4 lb pork shoulder
- ½ lb bacon
- 1 large onion
- 2 cloves garlic
- 2 tbsp olive oil
- Kosher salt (as needed)
- 1 x 500 ml can hard cider (or apple juice)
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 2-3 sprigs fresh thyme
- 3 cups chicken broth
- 1 cup prunes
- 2 apples
- 2 tbsp cornstarch
Directions
Let’s get started on this mouthwatering adventure!
- Prep the Pork: Trim any excess fat from the pork shoulder. Cut it into 2-inch chunks and pat dry.
- Bacon Time: Cut the bacon into strips or cubes and set aside. Dice the onion and mince the garlic.
- Heat it Up: In a large braiser or Dutch oven over medium-high heat, season the pork with kosher salt. Add the olive oil, then brown the pork in batches until golden on several sides.
- Crispy Bacon: After browning the pork, add the bacon to the pan and sauté until crispy. Remove with a slotted spoon and let drain on a paper towel.
- Onion Sauté: Spoon off all but 2 tablespoons of fat, then add the onions. Sauté for 3 to 4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Deglaze: Pour in the cider, bringing it to a simmer. Stir in both mustards and add the thyme sprigs and 1/2 teaspoon kosher salt.
- Simmer Away: Return the pork to the braiser, pour in the broth, and bring it to a boil. Reduce heat, cover, and simmer gently for 1 hour.
- Finishing Touches: Skim off excess fat, then mix in prunes and the cooked bacon. Simmer covered for another 15 minutes.
- Apple Slices: Quarter and slice the apples, then add them to the stew. Cook for an additional 10 to 15 minutes until tender.
- Thicken Up: Spoon out 1/4 cup of the braising liquid into a bowl, whisk in cornstarch, and stir it into the stew until thickened.
- Serve: Dish out this comforting pork stew with a hearty side like creamy mashed turnips or potatoes!
How to Make Pork Stew with Bacon, Apples, and Prunes (Overview)
Here’s the lowdown: You start by prepping the pork and bacon, then throw everything into one pot—yes, it can be that simple!
- Browning vs. Boiling: Browning the pork before simmering adds loads of flavor. Don’t skip this step; it’s gold!
- Layer the Flavors: Letting the onions and garlic sauté before adding the liquid creates a fragrant base.
- Add the Apples Last: This keeps them tender but not mushy; who wants a stew where the apples have gone soft as a sponge?
How to Serve Pork Stew with Bacon, Apples, and Prunes
Serve this gorgeous stew in big, rustic bowls and watch it shine with rich, deep flavors. The combination of golden pork, crispy bacon, and vibrant apple slices creates a feast for the eyes too. 🍏 Pair it with crusty bread for dipping or spoon it over creamy mashed potatoes for the ultimate comfort food experience. The aromas will draw everyone to the table, and trust me, it’ll be gone before you know it!
How to Store Pork Stew with Bacon, Apples, and Prunes
Got leftovers? This stew keeps up to 4 days in the fridge or freezes well for around 3 months. Just make sure it cools completely before storing! When reheating, a splash of broth can bring back that deliciously fresh flavor. You might end up with an even better taste on day two—bonus!
Tips to Make Pork Stew with Bacon, Apples, and Prunes
- Timing is Everything: Let the stew simmer low and slow for maximum flavor.
- Ingredient Swaps: Feel free to switch the pork for chicken or beef if that’s what you have; just adjust cooking times accordingly!
- Thicker Stew: For an even heartier stew, let it simmer a bit longer uncovered to thicken naturally.
Variation
Want to mix it up? Try adding carrots or parsnips for extra veggies, or swap the prunes for dried apricots for a different flavor profile. If you want to go vegan, you can replace the pork with mushrooms or even lentils. The world is your oyster (or stew)!
FAQs
Can I use a different type of meat?
Absolutely! You can substitute the pork for chicken thighs or even beef chuck. Just adjust the cooking times based on the protein you choose.
Can I make this stew ahead of time?
You can make it a day before! The flavors will develop even more overnight in the fridge.
How does this freeze?
It freezes beautifully! Just let it cool completely before transferring it to an airtight container. 🔥
📌 Pin this recipe for your next cozy dinner night!
Pork Stew with Bacon, Apples, and Prunes
Ingredients
Method
- Trim any excess fat from the pork shoulder, cut it into 2-inch chunks, and pat dry.
- Cut the bacon into strips or cubes and set aside. Dice the onion and mince the garlic.
- In a large braiser or Dutch oven over medium-high heat, season the pork with kosher salt. Add the olive oil, then brown the pork in batches until golden on several sides.
- After browning the pork, add the bacon to the pan and sauté until crispy. Remove with a slotted spoon and let drain on a paper towel.
- Spoon off all but 2 tablespoons of fat, then add the onions. Sauté for 3 to 4 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Pour in the cider, bringing it to a simmer. Stir in both mustards, add the thyme sprigs, and 1/2 teaspoon kosher salt.
- Return the pork to the braiser, pour in the broth, and bring it to a boil. Reduce heat, cover, and simmer gently for 1 hour.
- Skim off excess fat, then mix in prunes and the cooked bacon. Simmer covered for another 15 minutes.
- Add quartered and sliced apples to the stew and cook for an additional 10 to 15 minutes until tender.
- Spoon out 1/4 cup of the braising liquid into a bowl, whisk in cornstarch, and stir it into the stew until thickened.
- Serve the comforting pork stew with a hearty side like creamy mashed turnips or potatoes.
