Estate Dinners

Latvian Stew (Pork Stew with Apricots and Prunes)

The Strategy:

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.

Serves: 8 | Total Time: 30 minute cuisine plus several hours for stewing

Ingredients

For Searing the Pork

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

For the stew vegetables and flour

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

For the stew liquids and spices

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

For the stew dried fruits

8 ounces dried pitted prunes, chopped, about 1 ½ cups
6 ounces dried apricots, chopped, about 1 cup

Raw cooking ingredients for Latvian Stew (Pork Stew with Apricots and Prunes) arranged beautifully on a clean kitchen counter.

Instructions

Brown the pork

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.

Cook the vegetables

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.

Make the stew liquid

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 stew

Simmer the stew until the pork and vegetables are cooked, and the sauce is thickened, about 1 hour.

Home cook prepared steps for assembling and cooking Latvian Stew (Pork Stew with Apricots and Prunes).

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

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.

An appetizing, fresh serving of cooked Latvian Stew (Pork Stew with Apricots and Prunes) displayed beautifully on a styled dining table.

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.

Chef’s Recommendations

Pear and Chutney Before It: Spicy Pepper Chutney on Pear and Gruyere Toasts
The Green From the Same Table: Sautéed Beets and Spinach
A Decadent Finish: Meyer Lemon Blueberry Sour Cream Cake
Bread for the Gravy: Herby Buttermilk Bread

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Latvian Stew (Pork Stew with Apricots and Prunes)

Latvian Stew (Pork Stew with Apricots and Prunes)

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps