Dwarven Winter Pork Stew
Nothing warms the soul on a crisp evening quite like a bowl of Dwarven Winter Pork Stew with Bacon. This is a dish that feels like it was pulled straight from a fantasy feast, filling the kitchen with the intoxicating aroma of savory pork, smoky bacon, and the sweet, concentrated scent of simmered fruits.
Ingredients
- 2 lbs pork shoulder cut into 1-inch cubes
- 6 slices thick-cut bacon chopped
- 2 large firm apples Granny Smith or Honeycrisp, sliced
- 1 cup pitted prunes halved
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups hard cider or chicken broth
- 1 cup beef broth
- 2 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Season the pork with salt and pepper. In the same pot, sear the pork in batches until browned on all sides. Remove and set aside.
- Add the onion to the pot and sauté for 5 minutes until softened. Add garlic and thyme, cooking for another minute.
- Pour in the cider and broth, scraping the bottom of the pan to release the flavorful bits.
- Return the pork, bacon, and prunes to the pot. Bring to a simmer, then cover and reduce heat to low.
- Simmer for about 1 hour and 15 minutes, or until the pork is tender.
- Stir in the sliced apples and cook, uncovered, for another 20 minutes until the apples are tender and the sauce has thickened.
- Garnish with fresh parsley and serve over mashed potatoes.