If there is something that I learnt so far in Switzerland, it is how pork (be it fresh or cured) goes extremely well with dried fruits. Of course back in Asia it is also not uncommon to find freshly grilled pork being served with apple sauce in American-style diners. But this dish takes it up another notch. Here is a recipe that is simple and delicious at the same time. It is extremely suited for autumn and winter but I suppose it can be eaten all year round. If dried apples are not easily found in your country (they are extremely common in Switzerland), dried prunes, pears, peaches and apricots also make a good substitute.
Pork, Bacon & Apple Stew (Serves 6)
- 75g white sugar
- 25g water
- 350g dried apple slices or wedges (I personally prefer wedges)
- 500ml pork, chicken or vegetable stock (it is easiest to use 500ml of boiling water mixed with instant stock powder)
- 400g thickly cubed smoked streaky bacon
- 800g waxy potatoes, skinned and cut into wedges
- salt & pepper to taste
- In a wide pan, boil sugar and water without stirring until mixture caramelizes
- Remove from heat and add dried apples, stock and bacon. Stir well and return to heat
- Bring mixture to a boil and stir well. Reduce heat, cover and simmer for approximately 45 minutes. Stir occasionally to prevent bottom from burning
- Add potatoes, bring to the boil and mix well
- Reduce heat again and simmer uncovered for approximately 25 minutes or until potatoes are cooked and cooking liquid turns creamy
- Season with salt & pepper, portion and serve.