Pork Stew Bacon Apples Prunes (Print-Friendly Format)

Hearty pork with bacon, apples, and prunes, gently simmered in cider for rich, savory-sweet comfort.

# Ingredients You’ll Need:

→ Meats

01 - 1.6-1.8 kg pork shoulder, trimmed and cut into 5 cm pieces
02 - 225 g bacon, cut into strips or cubes

→ Produce

03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 2 apples, quartered and sliced
06 - 2-3 sprigs fresh thyme

→ Pantry

07 - 30 ml olive oil
08 - Kosher salt, as needed
09 - 500 ml hard cider or apple juice
10 - 2 tbsp grainy mustard
11 - 1 tbsp Dijon mustard
12 - 720 ml chicken broth
13 - 170 g prunes
14 - 2 tbsp cornstarch

# How to Make It:

01 - Trim excess fat from pork shoulder and cut into 5 cm cubes. Pat pork dry. Slice bacon into strips or cubes. Dice onion and mince garlic.
02 - Heat a large Dutch oven over medium-high heat. Season pork with kosher salt. Add olive oil and brown pork in 2–3 batches, searing on multiple sides.
03 - Add bacon to the pot and sauté until crispy. Remove bacon with a slotted spoon and drain on paper towel. Retain 2 tbsp of fat in the pot.
04 - Add diced onion to remaining fat and sauté over medium heat for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until aromatic.
05 - Pour in hard cider or apple juice to deglaze, scraping up browned bits. Bring to a simmer. Incorporate both mustards, thyme sprigs, and ½ tsp kosher salt.
06 - Return browned pork and any juices to the pot. Add chicken broth and bring to just under a boil. Reduce heat, cover, and simmer gently on low for 1 hour.
07 - Skim excess fat from the surface. Add prunes and reserved bacon. Cover and continue simmering on low for 15 minutes.
08 - Add sliced apples to the pot. Cook uncovered for another 10–15 minutes until apples are softened. Taste and adjust salt if needed.
09 - Ladle 60 ml braising liquid into a small bowl and let cool slightly. Whisk in cornstarch until smooth. Pour slurry into the Dutch oven, stirring well. Simmer for 2–3 minutes to thicken.
10 - Ladle into bowls. Serve with creamy mashed turnips or potatoes if desired.

# Extra Tips:

01 - Skimming excess fat after initial simmering results in a cleaner, more balanced flavor.

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