As the chill of winter settles in and the sun sets earlier each evening, there’s something profoundly comforting about the aroma of a warm stew filling the kitchen. Picture this: tender pork shoulder slowly braised with smoky bacon, nestled together with sweet apples and luscious prunes, melding flavors that sing of rustic coziness. This Pork Stew with Bacon, Apples, and Prunes is not just a meal; it’s a delightful homage to winter’s bounty and the heartening vibes that come with cooking at home.
Whether you’re seeking a dish to impress friends at a cozy gathering or simply craving a hearty, delicious dinner after a long day, this stew checks all the boxes. It’s easy to prepare, brimming with robust flavors, and undeniably satisfying. So grab your favorite pot and let’s create a comforting masterpiece that will warm both your kitchen and your soul.
Why is Pork Stew with Bacon, Apples, and Prunes perfect?
Rich flavor melds the sweetness of apples and prunes with the savory depth of bacon, creating a stew you’ll crave. Easy preparation means you can enjoy a cozy meal without spending hours in the kitchen. Hearty satisfaction from tender pork shoulder will leave everyone at the table feeling content. Versatile serving options allow for pairing with crusty bread or creamy polenta, making it great for gatherings. Plus, this dish is a crowd-pleaser—perfect for impressing friends or indulging in a warming dinner after a long day.
Pork Stew with Bacon, Apples, and Prunes Ingredients
• Get everything you need for a comforting stew experience!
For the Stew Base
- Pork Shoulder – Choose a well-marbled cut for tenderness and flavor, trimming any excess fat.
- Bacon – Opt for diced or thick-cut slices to add that delicious smoky richness.
- Onion – Finely dice for a sweet, aromatic foundation in your stew.
- Garlic – Minced for a pungent kick that enhances the overall flavor profile.
- Olive Oil – Ideal for browning the meat; feel free to substitute with another cooking oil if you wish.
- Kosher Salt – Always use to taste; seasoning at different stages is key for balanced flavor.
For Flavor and Aroma
- Hard Cider or Apple Juice – Utilize for deglazing and introducing a subtle sweetness—this is great for the Pork Stew with Bacon, Apples, and Prunes!
- Grainy Mustard – Adds unique texture and tang; regular mustard can be a substitute in a pinch.
- Dijon Mustard – Essential for boosting the creaminess and depth of flavor.
- Fresh Thyme – Use sprigs for infusing your stew; dried thyme can also work if fresh isn’t available.
For the Sweetness and Texture
- Chicken Broth – This savory base elevates the flavor of your stew beautifully.
- Prunes – Choose dried and pitted for chewy texture and natural sweetness.
- Apples (Pink Lady or Similar) – Cut into wedges; their sweetness perfectly complements the pork.
- Cornstarch – Mix with braising liquid to thicken your stew to perfection.
Get ready to create a warm and cozy culinary experience with these key ingredients!
How to Make Pork Stew with Bacon, Apples, and Prunes
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Prepare Ingredients: Start by trimming the pork shoulder and cutting it into 2-inch chunks. Dice the bacon, onion, and mince the garlic to ensure all components are ready to go, making the cooking process smooth and enjoyable.
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Brown the Pork: In a braiser or Dutch oven, heat some olive oil over medium-high heat. Season your pork chunks with kosher salt, then brown them in batches. Avoid overcrowding the pot—this ensures lovely caramelization that adds depth to your stew.
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Cook the Bacon: Once the pork is browned, add your chopped bacon to the pot. Sauté until crispy, then set it aside while you drain excess fat, leaving about 2 tablespoons in the pot for flavor.
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Sauté Aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant, welcoming the warm smells into your kitchen.
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Deglaze and Flavor: Pour in the hard cider, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then stir in the grainy and Dijon mustards along with the fresh thyme, blending these ingredients for richness and tang.
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Braise: Return the browned pork along with any juices back to the pot. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 1 hour, allowing the flavors to meld beautifully.
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Finish the Stew: Carefully skim off any excess fat from the surface of the stew. Stir in the prunes and crispy bacon, and continue simmering for another 15 minutes. Then, fold in the apple wedges, cooking for an additional 10-15 minutes until they’re tender and flavorful.
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Thicken: To thicken your stew, make a cornstarch slurry by mixing cornstarch with a bit of the braising liquid. Stir this into the pot and cook until the stew has thickened up nicely, giving it that hearty texture.
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Serve: Serve your comforting pork stew in bowls, pairing it with creamy mashed turnips or potatoes for a satiating meal that warms the soul.
Optional: Garnish with fresh thyme sprigs for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Pork Stew with Bacon, Apples, and Prunes
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors intact and ensures your hearty pork stew is ready to enjoy again.
Freezer: For longer storage, freeze the stew in a suitable container for up to 1 month. Be sure to cool it completely before freezing to maintain quality.
Reheating: Thaw overnight in the fridge before reheating on the stove over medium heat until warmed through. Add a splash of broth if needed to revive the stew’s rich consistency.
Serving Suggestions: Serve remaining stew over rice or with crusty bread to enjoy the comforting flavors of your Pork Stew with Bacon, Apples, and Prunes again!
What to Serve with Pork Stew with Bacon, Apples, and Prunes?
Imagine sharing a comforting meal, where each bite is perfectly balanced and every flavor harmonizes beautifully.
- Creamy Mashed Potatoes: Their buttery richness adds a delightful contrast to the savory stew, making every spoonful heavenly.
- Rustic Crusty Bread: Perfect for dipping and soaking up the delicious broth, it brings a satisfying texture to each bite.
- Braised Red Cabbage: The sweet and tangy crunch elevates the dish, introducing a lovely pop of color and vibrant flavor.
- Honey-Glazed Carrots: These tender, sweet vegetables add a bright touch, harmonizing with the apples and prunes in the stew.
- Roasted Brussels Sprouts: Their slight bitterness balances the stew’s richness, providing a crisp contrast with every mouthful.
- Apple Crisp: A warm dessert to continue the theme of apples, this comforting treat offers a blend of sweetness and spice to wrap up your meal perfectly.
- Mulled Wine: The aromatic blend of spices in this warm drink mirrors the stew’s cozy flavors, creating a delightful pairing.
- Savory Cornbread: Its fluffy texture and subtle sweetness complement the hearty stew, making for a satisfying side that everyone will love.
- Cauliflower Gratin: This cheesy dish provides a creamy, indulgent element that pairs beautifully with the rustic elements of your pork stew.
Make Ahead Options
Preparing the Pork Stew with Bacon, Apples, and Prunes ahead of time is a brilliant way to streamline your cooking on busy weeknights! You can cut the pork shoulder into chunks and chop the onions, bacon, and garlic up to 24 hours in advance; simply refrigerate them in a sealed container to maintain freshness. Additionally, the stew can be fully cooked and stored in the fridge for up to 3 days. When you’re ready to enjoy it, gently reheat on the stove until warmed through, adding the apple wedges just before serving to keep them tender yet intact. This way, you’ll have a comforting meal that’s just as delicious as if you made it fresh!
Pork Stew with Bacon, Apples, and Prunes Variations
Feel free to tailor this delightful stew to your taste preferences and dietary needs with these fun twists!
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Beef Swap: Replace pork shoulder with beef chuck for a rich, hearty variation that still boasts incredible flavor.
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Apple Alternatives: Try using Granny Smith apples for a tart contrast or mix in dried apricots for a sunny sweetness.
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Spicy Kick: For those who crave heat, add a pinch of cayenne pepper or smoked paprika during the browning stage for a delightful zing.
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Herbal Medley: Enhance the aroma by adding fresh rosemary along with thyme, giving your stew an aromatic boost tailored for the colder months.
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Low-Sodium Option: Use low-sodium chicken broth to regulate salt content without sacrificing depth of flavor, perfect for health-conscious cooks.
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Vegetable Power: Toss in diced carrots or parsnips for sweet earthy notes and an extra serving of vegetables, making your stew even heartier.
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Creamy Texture: Stir in a splash of cream or coconut milk during the final minutes of cooking for a luxuriously creamy, comforting finish.
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Vegan Version: Substitute the pork with mushrooms and chickpeas, using vegetable broth and omitting the bacon for a delectable plant-based twist.
Expert Tips for Pork Stew with Bacon, Apples, and Prunes
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Brown in Batches: Ensure to brown meat in small batches to achieve that perfect caramelization. Overcrowding the pot can lead to steaming instead of browning.
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Season Wisely: Adjust salt and seasoning at the end of cooking. Adding too much early on can lead to an overly salty stew.
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Proper Pot Choice: Utilize a heavy-bottomed pot to maintain consistent heat, ensuring your stew cooks evenly without burning.
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Thickening Tip: When using cornstarch to thicken, always mix with a bit of the stew’s liquid first. This prevents any lumps from forming in your Pork Stew with Bacon, Apples, and Prunes.
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Fresh Herbs Matter: Fresh thyme elevates flavor tremendously; if you’re using dried thyme, be mindful of proportions as the flavor is more concentrated.
Pork Stew with Bacon, Apples, and Prunes Recipe FAQs
What type of pork shoulder should I use for my stew?
For the best results, choose a well-marbled pork shoulder, as the fat will render during cooking, keeping the meat tender and juicy. Trim any excessive fat cap to prevent greasiness in your Pork Stew with Bacon, Apples, and Prunes.
How should I store leftover pork stew?
Store your leftover stew in an airtight container in the refrigerator for up to 3 days. It’s crucial to cool it to room temperature before sealing it tightly to preserve its rich flavors. When ready to enjoy, just reheat on the stovetop over medium heat until piping hot!
Can I freeze the pork stew?
Absolutely! You can freeze your Pork Stew with Bacon, Apples, and Prunes for up to 1 month. Make sure to let it cool completely before transferring it to a freezer-safe container. For best results, consider portioning it into smaller servings. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding a splash of broth for a creamy consistency.
What if my stew is too salty?
If your pork stew turns out too salty, don’t worry! You can balance it by adding a raw, peeled potato to the pot while it simmers. The potato will absorb some of the saltiness—just remember to remove it after 20 minutes! Another option is to add a bit of water or low-sodium broth to dilute the flavors.
Are there any dietary considerations for this recipe?
Yes, if you’re cooking for someone with allergies, always double-check the ingredients. The bacon and mustards may contain allergens for some individuals. You can substitute turkey bacon for a leaner option or eliminate it altogether if needed. For gluten-free versions, make sure to use gluten-free mustard and broth.
How do I know when the pork is tender enough?
The pork is ready when it can be easily pulled apart with a fork—this should happen after about an hour of braising. If you find it’s still tough, don’t hesitate to continue simmering for an additional 15-30 minutes. Trust your instincts; the goal is for the meat to be incredibly tender and infused with the delightful flavors of the stew!
Pork Stew with Bacon, Apples, and Prunes for Cozy Nights
Ingredients
Equipment
Method
- Prepare Ingredients: Trim the pork shoulder and cut it into 2-inch chunks. Dice the bacon, onion, and mince the garlic.
- Brown the Pork: Heat olive oil over medium-high heat. Season pork chunks with kosher salt and brown in batches.
- Cook the Bacon: Add chopped bacon to the pot and sauté until crispy. Set aside, leaving 2 tablespoons of fat.
- Sauté Aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Deglaze and Flavor: Pour in hard cider, scraping up browned bits. Stir in grainy mustard, Dijon mustard, and fresh thyme.
- Braise: Return browned pork to the pot. Add chicken broth, bring to a boil, then simmer covered for 1 hour.
- Finish the Stew: Skim excess fat, stir in prunes and bacon, simmer for 15 minutes. Add apple wedges and cook until tender.
- Thicken: Mix cornstarch with some braising liquid, then stir into the pot and cook until thickened.
- Serve: Ladle stew into bowls and serve with creamy mashed turnips or potatoes.