Creamy Pork Cider Stew
Creamy, meaty, spicy, and sweet. My pork cider stew with bacon and prunes is simple comfort food perfect for dinner on a cold winter's day.
Servings 6
Calories 600kcal
Ingredients
- 2-3 slices thick cut bacon
- 2 1/2 lb trimmed pork shoulder, cut into 1 inch cubes
- 2 large white onions, sliced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 cloves garlic, sliced
- 1/4 cup flour
- 1/4 cup bourbon
- 2 cups low or no sodium chicken stock
- 2 cups apple cider
- 1 tbsp dijon mustard
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 cup chopped pitted prunes
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Move a rack to the lower middle position and heat oven to 325F.
- In a large oven safe Dutch oven, saute bacon over medium low heat until the fat is rendered and bacon is crisp. Remove bacon to a bowl.
- Increase heat to medium high. Add pork in 2-3 batches to bacon fat and saute until browned, 5 minutes per batch. Transfer each batch to the bowl.
- Lower heat again and add onion and garlic along with salt and pepper. Gently saute until soft and slightly browned, 8-10 minutes.
- Sprinkle in flour and mix well. Cook for 3-4 minutes, stirring frequently.
- Pour in bourbon and bring to a bubble. Then add stock and cider. Bring back to a bubble, stirring frequently.
- Stir in mustard, rosemary, and thyme. Then add back in bacon and pork.
- Cover and put in oven. Braise for 1 1/2 - 2 hours. Remove lid and add prunes and cream. Braise for another 30 minutes.
- Take out of the oven and check the seasonings. Then stir in parsley and serve.
Notes
- Prunes: You can use other dried fruits such as dates and figs.
- Pork Shoulder: Other fatty cuts such Boston Butt can be used in place of the shoulder. Skip very lean cuts like loin.
- Serving: This stew is wonderful over polenta or mashed potatoes.
Nutrition
Calories: 600kcal