Smoky bacon, tender pork and fruit that melts into the sauce: the ultimate Sunday stew.
Prep20 min
Cook2 hr
Total2 hr 20 min
Serves6
LevelAdvanced
What makes it special
Apples
Flour
Black pepper
Thyme
This stew comes straight out of old country cooking, where pork and fruit have been paired for centuries. It may sound unusual if you've never tried it, but one bite and it makes complete sense: smoky, savory, a little sweet and deeply comforting.
How the flavors work
Pork shoulder becomes fork-tender as it braises.
Bacon adds smokiness from the very first step.
Apples soften into the sauce with a gentle sweetness and tang.
Prunes melt down and give the sauce body and a deep, jammy flavor.
Mustard and cider keep everything bright so it never feels heavy.
My tips
Brown in batches. Crowding the pot steams the pork instead of browning it, and browning is flavor.
Pick firm apples. Honeycrisp, Pink Lady or Fuji hold up well.
Low and slow. A gentle simmer gives melt-in-your-mouth meat.
Finish with butter. A small knob at the end makes the sauce glossy.
What to serve with it
Creamy mashed potatoes are my favorite, but buttered egg noodles, crusty bread or roasted root vegetables are all lovely.
Variations
More savory: use fewer prunes.
Spiced: a pinch of cinnamon and a clove.
Creamy: stir in a little cream at the end.
Storing
Keep it in the fridge for 4 days or the freezer for 3 months. Reheat gently with a splash of broth.
A rustic braise of pork shoulder with smoky bacon, sweet apples and soft prunes in a mustard and cider sauce. Even better the next day.
Soups & Stews Advanced French
Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Servings
6
Ingredients 16 items
Tap to check off as you go
Pork Stew Base
Instructions 9 steps
1
Cook the chopped bacon in a Dutch oven until crisp, then set it aside.
2
Season the pork and brown it on all sides in the bacon fat, then set it aside.
3
Cook the onions until soft, then add the garlic for 1 minute.
4
Stir in the flour and cook for 1 minute.
5
Pour in the apple cider or white wine and scrape up the browned bits.
6
Add the broth, mustard, thyme, bay leaf, apples and prunes.
7
Return the pork and bacon to the pot, cover and simmer for 1.5 to 2 hours, until tender.
8
Remove the bay leaf, stir in the butter and adjust the seasoning.
9
Serve hot, scattered with fresh herbs.
Nutrition per serving
Calories
480
Protein
34g
Carbs
28g
Fat
26g
Sugar
18g
Fiber
4g
Sodium
620mg
Questions, answered
Which pork cut is best?
Pork shoulder. It turns soft and juicy after a long, gentle simmer.
Will it taste too sweet?
No. Mustard and cider balance the fruit. For a more savory stew, use fewer prunes.
What can I use instead of white wine?
Apple cider is my favorite, but extra broth with a splash of vinegar also works.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
