Pork & Plum Stew
Ingredients: yields 8 servings 3 1/2 - 4 lbs pork shoulder 1/2 lbs bacon 1 onion, diced 2 garlic cloves, minced 2 Tbsp olive or avocado oil kosher salt, to taste 500 ml apple cider or juice 2 Tbsp grainy mustard 1 Tbsp dijon mustard 2-3 sprigs fresh thyme (or 1/2 - 1 tsp dried thyme) 3 cups chicken stock 1 cup prunes, chopped 2 apple, chopped or slices 2 Tbsp cornstarch Trim excess fat off pork shoulder. Cut pork into 2 inch chunks and season with kosher salt. Cut bacon into small strips and set aside. Heat dutch oven over medium high heat. Add oil and begin to brown the pork in batches until all pork is seared on several sides. Remove from pot and let rest on a plate or in a dish. Add the bacon to the pot and cook until crispy. Remove with a slotted spoon and transfer to a paper towel to drain. Spoon off all but about 2 Tbsp of fat from the pot. Reduce heat to medium and add onion, cooking for 3-4 mins until softened. Add garlic and cook for another minute until fragrant. ...
