Celebrate winter deep in the caverns of the Misty Mountains with a rich and hearty slow braised pork stew with bacon, apples and prunes.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
The Misty Mountains Cold
Journey deep into the Misty Mountains dark for a feast worthy of Durin’s folk. Keep the cold of winter at bay with a bowl of this savoury and hearty pork stew. Tender pieces of pork and smoky bacon are slowly braised in a rich broth flavoured with sweet cider. Fresh apples, stored from summer, and dried prunes add a hint of sweetness to this satisfying stew. Serve with creamy mashed turnips or potatoes for a delicious, warming winter stew.
Ingredients
Pork: Choose a well-marbled piece of pork, such as pork shoulder. The marbling will result in incredibly tender meat. Trim off any large pockets of fat while cutting up the pork. The remaining excess fat can be skimmed from the stew during cooking.
Cider: You can use either hard cider or apple juice to deglaze the pan.
Bacon: I used a whole piece of bacon diced into cubes. However, you could use thick cut slices cut into strips instead.
Apples: Cut the apples into wedges. I used pink lady apples, although you could use your favourite apple instead.
Prunes: Use dried, pitted prunes.
How to Make Pork Stew with Bacon, Apples, and Prunes
Prep the ingredients
Trim any excess fat from the pork shoulder. Cut the pork shoulder into 2-inch chunks and pat dry. Cut the bacon into thick strips or cubes and set aside. Chop the onion and mince the garlic.
Brown the pork
Heat a large braiser or Dutch oven over medium high heat. Season the pork pieces with kosher salt. Add the oil to the pan and when it’s hot, begin to brown the pork in batches. Cook the pork in 2 to 3 batches until it browns on several sides. Do not crowd the pan which could lower the temperature and reduce the browning of the meat.
After the pork is browned, add the bacon to the braiser and sauté until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel to drain. Spoon off all but 2 tablespoons of the fat in the braiser.
Braise the stew
Add the onions to the braiser and sauté over medium heat for about 3 to 4 minutes until softened. Add the garlic and cook for another minute until fragrant. Deglaze the pan with the cider and bring to a simmer. Add both the Dijon and grainy mustard along with the thyme sprigs and 1/2 tsp kosher salt.
Return the pork to the braiser along with any accumulated juices. Add the broth and bring the liquid just to a boil. Reduce the heat, cover, and allow to simmer gently on low for 1 hour.
Finish the stew
Skim any excess fat off the braising liquid. Add the prunes and cooked bacon to the stew and continue to simmer, covered, on low for 15 minutes. Quarter the apples and then cut into slices. Add the apples slices and cook for another 10 to 15 minutes until they are tender. Taste the stew, adding more kosher salt if needed.
Spoon out about 1/4 cup of the braising liquid into a small bowl and let cool briefly. Whisk the cornstarch into the reserved liquid until there are no lumps. Stir the cornstarch slurry into the stew. Cook for another couple of minutes until the stew is thickened.
Serve the Pork Stew with Bacon, Apples, and Prunes
Serve this pork stew with a hearty side such as creamy mashed turnips or potatoes and enjoy!
