Latvian Stew (Pork Stew with Apricots and Prunes)
This comforting pork stew slow-simmers tender pork with sweet dried fruits, aromatic spices, and a rich broth of apple cider and dark beer. The slow cooking melds the sweet apricots and prunes with the savory pork, creating a complex, deeply satisfying gravy. It is a wonderful, heartwarming dish to prepare on a cool evening when you want to welcome guests with comfort and ease.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 (1-pound) pork tenderloins, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 large onions, peeled and diced into ½ inch pieces, about 3 cups
- 3 medium Yukon gold potatoes, diced into 1-inch pieces, about 3 cups
- 1 medium sweet potato, peeled and diced into 1-inch pieces, about 1 cup
- 1 head garlic, cloves peeled and thinly sliced, about ¼ cup
- ¼ cup unbleached all-purpose flour
- 2 cups homemade chicken stock or prepared low sodium broth
- 1 ½ cups apple cider
- 1 cup dark beer
- 2 tablespoons Dijon-style mustard
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 8 ounces dried pitted prunes, chopped, about 1 ½ cups
- 6 ounces dried apricots, chopped, about 1 cup
Instructions
- Heat the butter and olive oil in a large pot over medium-high heat.
- Season the pork with some of the salt and pepper.
- Brown the pork in the hot oil, in batches. Use a slotted spoon to transfer the browned pork to a platter.
- Place the onions, potatoes, sweet potato and garlic in the pot.
- Cook until the veggies begin to soften, about 5 minutes.
- Sprinkle the veggies with flour and season with salt and pepper.
- Pour in the stock, cider and beer.
- Stir in the mustard, coriander, and cinnamon.
- Return the pork to the pot.
- Stir in the prunes and apricots.
- Simmer the stew until the pork and vegetables are cooked, and the sauce is thickened, about 1 hour.
The Heart of the Table
The sweet and savory aromas of apple cider, cinnamon, and slow-cooked pork create a comforting sanctuary inside, making the dining table feel like the ultimate retreat. Passing this rich, steaming stew around the table encourages everyone to slow down and enjoy the warmth of good company. It is a soul-warming dish that fills both the kitchen and the heart with comfort.
The Art of the Host
- a professional-grade forged high-carbon steel carving knife
- a large, hand-thrown ceramic serving platter with an organic rim
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
Neighborly Grace
- THE PRESENTATION: Serve in a deep ceramic tureen with a ladle, letting guests scoop the rich, colorful stew into pre-warmed wide bowls accompanied by thick slices of dark bread.
- THE POUR: A robust Belgian Dubbel beer or a medium-bodied Merlot to match the deep, fruity sweetness and spiced warmth of the stew.
- THE VIBE: Hearthside Dining Room: The crackle of a fireplace and the soft glow of candlelight create a warm, protected environment that invites deep conversation.