Pork Stew with Bacon Prunes

This comforting pork stew with bacon apples and prunes is the kind of dish that makes any chilly weekend feel special. Succulent pork shoulder simmers gently in cider with two types of mustard plump prunes and fresh apples for a deeply savory result with pockets of sweetness. The slow braise means every bite is meltingly tender and the aroma alone draws everyone to the table long before dinner is served.

I first made this stew to impress my in-laws and ended up with compliments and empty bowls all around. Now it marks the start of fall in our house and never lasts more than a day.

Ingredients

• Pork shoulder: Needs good marbling for tenderness try to choose a piece with a nice fat cap which captures extra flavor
• Bacon: Boosts smoky richness you can use thick or traditional cut just select one with quality smoke and not too much added sugar
• Onion: Balances the savory elements make sure it is firm with papery skin
• Garlic: Enhances depth always use fresh cloves for best punch
• Olive oil: Gets the sear going opt for extra virgin for subtle fruity notes
• Kosher salt: For flavor control coarser flakes work best here
• Hard cider or apple juice: Brings delicate sweetness choose unsweetened real cider when possible
• Grainy mustard: Adds texture and tang French varieties have deeper flavor
• Dijon mustard: Gives sharp background heat look for real Dijon from France for authenticity
• Fresh thyme: Brings herbal brightness stems should be perky and fragrant
• Chicken broth: Glues all flavors together homemade or low sodium is best to avoid oversalting
• Prunes: Add silkiness and mellow sweetness look for plump whole prunes with no preservatives
• Apples: Brighten and contrast choose tart crisp types like Granny Smith or Braeburn
• Cornstarch: For gentle thickening ensure it is fresh and lump free

Step-by-Step Instructions

Prepare the Pork:

Trim away extra fat from the pork shoulder then cut into chunky even pieces about two inches thick Pat all sides dry with paper towels for the best sear

Brown the Pork:

Sprinkle the pork pieces with kosher salt Heat a large braiser or heavy Dutch oven over medium high Add olive oil then carefully lay the pork in a single layer Brown each side well in batches for a golden crust and do not overcrowd the pan

Crisp the Bacon:

Once all pork is browned add diced bacon to the pot Cook until the fat renders and the bacon becomes crispy golden Brown bacon separately for texture then scoop out and drain on paper towels Keep only two tablespoons of bacon fat in the pot

Cook the Aromatics:

Add diced onion to the hot bacon fat Lower heat to medium and sauté for several minutes until translucent and soft not brown Add minced garlic and cook one more minute until aromatic Scrape up brown bits stuck to the bottom

Deglaze and Add Flavorings:

Pour in hard cider or apple juice use the liquid to dissolve the fond layer Bring to a simmer then stir in both types of mustard fresh thyme and a pinch of kosher salt

Combine and Simmer:

Return all pork and its juices to the pan Pour in chicken broth until the meat is just covered Bring briefly to a gentle boil then reduce to low Cover and simmer for about one hour The pork should begin to become tender fork test to check

Add Fruit and Final Seasonings:

Skim off any grease on the surface Add prunes and the reserved crispy bacon Cover and simmer another fifteen minutes to let the prunes plump Quarter and slice apples then stir them in Simmer ten to fifteen minutes more until apples are soft but not mushy Taste and adjust salt if needed

Thicken the Stew:

Spoon a little hot liquid into a bowl to cool Quickly whisk in cornstarch until smooth no lumps Pour this mixture back into the stew and stir two to three minutes to thicken the sauce

Serve:

Dish the hot stew over mashed turnips or creamy potatoes Sprinkle on lots of fresh thyme and serve immediately

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The prunes have won over even the biggest skeptics at my table with their silky sweet notes weaving through each bite. Cinnamon is a favorite hidden addition sometimes as it reminds me of how my grandmother would scent her braises with a cinnamon stick just for special occasions.

Storage Tips

This stew keeps well in the fridge for up to four days and becomes even more flavorful over time. Let cool completely before storing in an airtight container. For longer storage freeze in individual portions once chilled and tightly sealed then thaw overnight and gently reheat.

Ingredient Substitutions

If fresh prunes are not available dried figs or even apricots work well and offer a slightly different character. You can substitute apple juice for the cider for a non alcoholic option. In place of pork shoulder boneless country style ribs also become meltingly tender after a long simmer.

Serving Suggestions

For a classic touch serve with creamy mashed potatoes or root vegetables. Crusty bread makes an excellent side for soaking up the broth. I like to scatter extra apple slices over the finished stew for crisp contrast just before serving.

Cultural Context

This classic French inspired combo of pork apples and prunes comes from centuries of country cooking where every ingredient had its place at the family table. In Normandy cider replaces wine and local apples show up everywhere making hearty dishes like this one a cool weather staple in farmhouse kitchens.

Recipe FAQs

→ Can I use apple juice instead of hard cider?

Yes, apple juice can be substituted for hard cider. It will be slightly sweeter and non-alcoholic, but still provides a lovely apple flavor.

→ What cut of pork works best?

Pork shoulder is ideal due to its marbling, which becomes tender and flavorful after braising. Pork butt or picnic roast can also work well.

→ Are prunes necessary?

Prunes add natural sweetness and a silky texture, balancing savory elements. For a different flavor, try dried apricots or omit them for a less sweet result.

→ Can I make this ahead of time?

Yes, the flavors deepen when made in advance. Store covered in the refrigerator, then reheat gently before serving.

→ What sides pair well?

Creamy mashed potatoes, mashed turnips, or crusty bread complement the rich sauce and absorb the flavorful juices nicely.

→ Is this dish freezer-friendly?

Yes, it freezes well. Cool completely and store in airtight containers. Thaw in the fridge and reheat gently on the stovetop.