Pork Stew with Bacon, Apples, and Prunes – A Winter Feast from the Misty Mountains

When winter settles in and the air turns sharp and cold, nothing satisfies quite like a deeply comforting stew. Pork Stew with Bacon, Apples, and Prunes is a dish built for those moments—slow-simmered, richly layered, and rooted in old-world flavors that feel both familiar and magical.

Inspired by hearty mountain cooking, this stew balances savory pork and smoky bacon with the natural sweetness of apples and prunes. The result is a dish that feels rustic, indulgent, and perfectly suited for cold evenings, holiday gatherings, or long weekends when comfort food is essential.

This is not a rushed meal. It’s a patient one—where time transforms simple ingredients into something unforgettable.

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Why Pork, Apples, and Prunes Work Together

This combination has deep roots in European countryside cooking, particularly in regions where pork was plentiful and fruit was used to balance richness.

• Pork shoulder becomes meltingly tender when slow-cooked
• Bacon adds smoky depth and salt
• Apples break down into gentle sweetness
• Prunes provide richness and subtle complexity

Together, they create a stew that is savory first, but beautifully rounded with sweet undertones rather than sugar-forward flavors.

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Ingredients

• 2 lbs pork shoulder, cut into large cubes
• 6 slices thick-cut bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 apples, peeled and sliced (Honeycrisp or Braeburn)
• 1 cup pitted prunes, halved
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 cup dry apple cider or white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons olive oil

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Instructions

1. Season pork generously with salt and pepper.
2. Heat olive oil in a heavy Dutch oven over medium-high heat.
3. Brown pork in batches until deeply golden; remove and set aside.
4. Add bacon to the pot and cook until fat renders and bacon is crisp.
5. Add onion and cook until softened, scraping up browned bits.
6. Stir in garlic and tomato paste; cook 1 minute.
7. Deglaze with apple cider or wine, simmering until reduced by half.
8. Return pork to the pot along with apples, prunes, stock, thyme, and bay leaf.
9. Bring to a gentle simmer, cover, and cook on low for 2 hours.
10. Remove lid for final 20 minutes to thicken sauce if needed.
11. Adjust seasoning and serve hot.

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The Magic of Slow Cooking

As this stew simmers, the pork breaks down into tender pieces while apples melt into the sauce. Prunes soften and enrich the broth without overpowering it. The bacon fat carries flavor through every bite, creating a stew that feels deeply cohesive.

The aroma alone transforms the kitchen into something warm and inviting—exactly what winter cooking should be.

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Tips for the Best Pork Stew

• Use pork shoulder, not loin, for tenderness
• Brown meat well to build flavor
• Choose tart-sweet apples for balance
• Don’t rush the simmer—low and slow matters
• Taste near the end, as sweetness intensifies over time

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Variations

• Root Vegetable Stew: Add carrots or parsnips
• Herb-Forward Version: Add rosemary and sage
• Spiced Winter Stew: Add a pinch of cinnamon or clove
• Beer-Braised Option: Substitute cider with dark ale

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Serving Suggestions

• Crusty bread or buttered rye
• Creamy mashed potatoes
• Buttered egg noodles
• Simple green salad with vinaigrette

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Make-Ahead & Storage

This stew improves with time. Refrigerate overnight and reheat gently for even deeper flavor. Keeps well for up to 4 days and freezes beautifully.

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Why This Stew Belongs in Your Winter Rotation

This pork stew delivers comfort without heaviness, sweetness without sugar overload, and richness without excess. It’s a dish that feels timeless—perfect for cold nights, festive tables, or quiet evenings by the fire.