Pork Stew with Bacon Apples

Pork stew with bacon apples and prunes is the kind of dish that chases away cold nights and brings everyone to the table fast. The aroma fills the kitchen with comfort and the little bursts of sweetness from apples and prunes keep every bite exciting. I love how it uses familiar ingredients in a way that feels special enough for a celebration but easy enough for a Sunday dinner.

This stew kept everyone warm during our last snowy weekend and I swear people went back for thirds. I first tried this after tasting something similar abroad and could not believe how well the apples worked in such a hearty dish.

Ingredients

• Pork shoulder: choose well-marbled cuts with some fat for tenderness
• Bacon: brings smoky richness and savory depth thick cut is best for hearty texture
• Large onion: creates a flavorful base look for firm and heavy onions
• Fresh garlic: sharpens and balances out the sweetness choose plump bulbs
• Olive oil: helps brown the meat use extra virgin for best aroma
• Kosher salt: blooms flavors without oversalting big flakes distribute better
• Hard cider or apple juice: adds tang and gentle sweetness pick a good artisan cider if possible
• Grainy mustard: brightens the stew and gives a rustic texture use one with visible seeds
• Dijon mustard: provides sharp heat select a fresh jar for best flavor
• Fresh thyme sprigs: infuse earthy herbal notes I use thyme from my windowsill if available
• Chicken broth: supports all the other flavors use a low sodium version so you can control the salt
• Prunes: taste rich and sweet and subtly thicken the sauce seek plump prunes with no added sugar
• Apples: cut the richness with fruity acidity tart varieties like Granny Smith hold up best
• Cornstarch: for thickening always whisk with a little cool liquid before adding

Step by Step Instructions

Prepare the Ingredients:

Trim any excess fat from the pork shoulder then cut into large chunks about two inches each. Pat the pieces very dry with paper towels. Cut the bacon into thick strips or cubes. Dice the onion finely and mince the garlic cloves until you have a fragrant paste.

Brown the Pork:

Season the pork chunks with kosher salt. Heat a large Dutch oven or braiser over medium high and add olive oil. When the oil shimmers add pork in small batches so the pot is not crowded. Brown the pork on several sides until deep golden about ten minutes per batch. Remove the pork to a plate.

Crisp the Bacon:

Add bacon cubes to the same pot and sauté until golden and crisp. Use a slotted spoon to lift out the bacon and set aside on paper towels to drain. Carefully spoon off all but about two tablespoons of the rendered fat to keep the stew from becoming greasy.

Build the Flavor Base:

Add diced onions to the hot fat in the pot and cook over medium heat about three to four minutes until translucent and aromatic. Add garlic carefully and cook just one minute more until it smells sweet. Pour in cider or apple juice scrape the bottom well to loosen any browned crust. Stir in grainy mustard Dijon mustard thyme sprigs and more kosher salt.

Make the Stew:

Add the browned pork plus any juices back to the pot. Pour in the chicken broth. Cover and bring just to a boil then reduce heat very low and let it simmer gently covered for one hour so the pork becomes meltingly tender.

Add Prunes Bacon and Apples:

Check and skim off any excess fat from the top of the stew. Add prunes and cooked bacon to the bubbling stew gently stir and continue to simmer on low covered for fifteen minutes. Slice the apples into wedges then add them to the stew letting them soften for another ten to fifteen minutes. Taste and add more salt as needed the flavors should taste balanced but not too sweet.

Thicken the Stew:

Spoon out a quarter cup of the stew liquid into a small bowl and let it cool for a minute or two. Whisk cornstarch into the liquid until you have a smooth slurry. Pour and stir this mixture into the pot then let it cook a few more minutes to thicken the sauce so it coats the back of your spoon.

Serve and Enjoy:

Spoon the pork stew into bowls and garnish with extra fresh thyme if you like. For the best experience pair with creamy mashed potatoes turnips or a rustic loaf of bread.

Save

I always look forward to adding the apples because something magic happens in those last few minutes of simmering. The way my grandma used to sneak a slice from the pot before serving still makes me smile every time I make this stew.

Proper Storage Tips

Let the stew cool completely before sliding it into airtight containers. It will keep in the fridge for up to four days and the flavors keep improving. For longer storage freeze in meal sized batches just thaw gently on the stove and add a splash of broth if needed to refresh the sauce.

Ingredient Swaps That Work

If you prefer a lighter version turkey thigh works in place of pork with similar richness. Dried apricots can step in for prunes and give a nice tang. No hard cider in the pantry swap for apple juice mixed with a small splash of vinegar to mimic the bite.

Serving Suggestions to Impress

Spoon over creamy mashed potatoes or turnips for a classic pairing. I love serving it with warm crusty bread that sops up every last drop. For a fresh counterpoint toss a quick salad of arugula with lemon.

A Bit of Context

This stew draws on rustic French traditions from Normandy where apples and pork are local staples. Adding prunes reflects a classic mix of sweet and savory loved throughout the old country kitchens I visited once.

Pro Tips

• Always dry the pork very well before browning for a better crust and real depth
• Use tart firm apples so they keep shape and add spark instead of melting away
• Simmer low and slow do not rush that hour because it makes the pork super tender

Recipe FAQs

→ What cut of pork works best?

Pork shoulder is ideal here for its marbling and tenderness, becoming juicy and tender after braising.

→ Can apple juice replace hard cider?

Yes, apple juice provides similar sweetness if cider isn’t available, though cider offers more complexity.

→ How do prunes affect the flavor?

Prunes add natural sweetness and depth, balancing the savory bacon and tangy mustard.

→ Should apples be peeled first?

Peeling is optional; leaving the skin on helps apple slices hold their shape and add texture.

→ Which sides pair well with this dish?

Creamy mashed potatoes, buttered turnips, or crusty bread are excellent for soaking up the flavorful broth.

→ How can I thicken the stew?

Adding a quick cornstarch slurry to the finished stew gives the broth a rich, velvety texture.