Slow Cooked Pork and Bacon Stew with Pear and California Prunes

Christmas is the season of feasting, and if you’re looking for something a little different from the usual turkey, this slow cooked pork and bacon stew is a cracking choice. What makes this dish extra special is the addition of California Prunes.

Known for their natural sweetness and rich, deep flavour, California Prunes add a lovely balance to the savoury pork and smoky bacon. They help create a beautifully glossy sauce with hints of spice and festive warmth. Pair this with creamy mash or crusty bread for a hearty meal that’s sure to gather the family around the table.

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INGREDIENTS

  •  
  • 1.5kg shoulder of pork
  • Salt and pepper
  • 1 tbsp olive oil
  • 4 pears, peeled, quartered and cored
  • 2 red onions, peeled and quartered
  • 500ml dry cider
  • 150g whole California Prunes
  • 2 rashers smoked bacon, chopped
  • 1 pint chicken stock
  • 2 sticks cinnamon
  • 1 tsp fennel seeds
  • 1/2 tsp freshly grated nutmeg
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DIRECTIONS

 

  1. Preheat your oven to 200°C.
  2. Place the pork in a roasting tray, drizzle with olive oil and season generously with salt and pepper.
  3. Roast for 45 minutes until it starts to turn golden, then reduce the oven temperature to 160°C.
  4. Remove the pork from the oven and add the pears, onions, bacon, and California Prunes to the tray.
  5. Pour in the cider and chicken stock. Sprinkle over the fennel seeds, add the cinnamon sticks, and grate in the nutmeg.
  6. Return the tray to the oven and slow cook for 90 minutes until the pork is tender.
  7. Once cooked, cover with a lid or foil and leave to rest for 20 minutes before carving

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement.Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.