Pork Stew with Apricots and Prunes
This Latvian Stew recipe is based on a dish from the pages of A Gentleman in Moscow by Amor Towles.
It's a simple, comforting combination of tender, slow cooked pork shoulder, carrots, onions, apricots, and prunes that's warm and flavorful and even better the next day.
Hello. My name is Rebecca and I Am a Bookworm.
Of all the things I love and value in life, books and reading are at the top of the list. I come by my love of reading honestly. My mom is a voracious reader and I'm sure spent many hours reading to me until I was old enough to pick up a book and read it for myself.
I cannot remember a time in my childhood when my mom said no to my request for a new book. We were not wealthy, but books were something we always had money for.
This great love of books is something I carried into my adulthood. I don't just want to read books, I want to be surrounded by them. I want them at arm's reach everywhere, all the time. Thankfully, my husband is also an avid reader and has never once complained about the stacks of books on every surface and in every corner of our home.
For the most part, once finished with a book, I want to move on to the next. But, there are a few that I find myself re-reading every so often, finding comfort and new insights from the characters and story with each new read.
The Rules of Civility by Amor Towels is one of those precious few novels I've read multiple times. There's something about the cadence of the dialogue, the heartbreaking nostalgia of the story, and the beauty of the words that calls me back again and again.
Last year, I picked up another Amor Towels novel, A Gentleman in Moscow, and found myself similarly entranced.
The story itself manages to be a little bit of everything... there is history and politics, romance, and espionage. It is a story about parenting and poetry. About secrets, honesty, and the transient nature of people and culture. About integrity, character, values, resourcefulness, resilience, and the importance of understanding that attitude and perspective are the only things we ever have.
It's also a story about one man's love of good food and good wine. Early in the story, the main character, who is nothing short of a food and wine snob in the purest, most lovable kind of way, orders a bowl of Latvian Stew.
“...the onions thoroughly caramelized, the pork slowly braised, and the apricots briefly stewed, the three ingredients came together in a sweet and smoky medley that simultaneously suggested the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine.”
It sounded like something I very much wanted to eat.
An online search reveled that the dish comes from the author's own love of cooking and a recipe from a 2005 issue of Saveur magazine.
Towels published his recipe for Latvian Stew on bookclubcookbook.com, which I tried and then modified to suit my personal taste. This modified version is the recipe you'll find here and it has quickly become one of our all-time favorite comfort foods.
What is Latvian Stew?
As is true of many one-pot meals, Latvian Stew is made more delicious by its simplicity. The modest ingredient list is slightly unusual, but the flavors come together in a way that will truly warm you from the inside out.
I usually make this on a Sunday, making enough for us to enjoy it at least a couple of times throughout the week. Just like many kinds of soups and stews, Latvian Stew seems to be even better after it's been allowed to sit in the refrigerate for a day or two and marinate.
The stew itself is prepared by slowly cooking pieces of pork shoulder with onions, garlic, carrots, dried apricots and prunes. I've chosen to flavor the broth with smoked paprika, a Worcestershire, and a touch of liquid smoke.
These flavorings are a departure from the recipe that inspired its inclusion in A Gentleman in Moscow, but I find that the addition of some smokiness to the richness of the pork and sweetness of the fruit is positively delicious.
As is the case with most soup and stew recipes, feel free to add or subtract ingredients to better suit your personal tastes. The addition of some red cabbage or a parsnip or two would be delicious.
If you're not interested in a strong smokey flavor, leave out the liquid smoke. Swap out the paprika for another kind of chili powder. Add some beer or wine to the broth in place of some of the water.
The recipe is a basic template for a homey, comforting meal that's easily adaptable to your personal tastes.
If Reading A Gentleman in Moscow, Led You to this Recipe, Let Me Know!
A few years ago, after reading The Chemist by Stephanie Meyers, I published a recipe for Bananas Foster Butter Cake after one of the main characters of that story makes it.
Every so often, I receive a note from someone who has paused in their reading of The Chemist, often in the middle of the night, to hungrily search the Internet for "Banana Foster Butter Cake".
When I published that recipe, it was simply to share the recipe. But, it's been such an unexpected delight to interact with other readers as a result. So, if you came across this recipe as a result of reading A Gentleman in Moscow and wondering how to make Latvian Stew, please let me know. 🙂
Other popular soup and stew recipes:
- Beef and Barley Soup with Roasted Mushrooms and Bacon
- Zuppa Toscana with Bacon, Sausage, Potatoes, and Cream
- Vegetable Beef Soup
- Thai Pork and Noodle Soup
- Red Lentil Soup with Ham and Aleppo Pepper
- Creamy Chicken Noodle Soup with Roasted Garlic and Mushrooms
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
Latvian Stew
This Latvian Stew recipe is based on a dish from the pages of A Gentleman in Moscow by Amor Towles. It's a simple, comforting combination of tender, slow cooked pork shoulder, carrots, onions, apricots, and prunes that's warm and flavorful and even better the next day.
Ingredients
- 3 lbs (48oz) boneless pork shoulder
- salt and ground black pepper
- ¼ cup (60ml) extra virgin olive oil, canola oil, or vegetable oil
- 1 large yellow onion, peeled and cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 3 large carrots, peeled and cut into 2 or 3-inch pieces
- 1 tablespoon smoked paprika
- 4 tablespoon all-purpose flour
- 5 cups (1183ml) water
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon liquid smoke (more to taste)
- 8 oz dried apricots
- 8 oz prunes (dried plums)
- ½ cup (about 1oz/ 13g) chopped fresh Italian parsley
Instructions
- Cut pork into 2-3 inch pieces. Lay the pork on a plate or baking sheet that has been lined with paper towels. Blot the pieces of pork on all sides with another paper towel to dry. Sprinkle the pork on all sides with a generous amount of salt and pepper. Refrigerate, uncovered, for 1 hour. (You can refrigerate seasoned pork for up to 12 hours, but cover the meat after 1 hour.)
- Preheat oven to 450 degrees F (232 degrees C).
- Add oil to a large, heavy bottom, ovenproof saucepan or dutch oven. Set it over medium high heat until the oil is very hot and shimmering. Add the pork and cook, turning the pieces in the hot oil every so often, until the pieces are browned on all sides.
- Remove the pork from the pan with tongs or a slotted spoon. Pour all but about ¼ cup of the fat from the saucepan.
- Add the chopped onion to the pan and cook over medium heat until soft and translucent. Add minced garlic, tomato paste, and 1 teaspoon of salt. Cook, stirring constantly, for 2 minutes. Add carrots and browned pork to the pan, stirring to combine.
- Remove the pan from the heat. Stir together the paprika and flour, sprinkle it over the meat and vegetables, and toss everything around in the pan to coat.
- Put the pan in the preheated oven, uncovered, and let bake for 5 minutes. Remove the pan from the heat, stir, and then bake uncovered for an additional 5 minutes.
- Remove pan from the oven. Reduce the oven temperature to 350 degrees F (176 degrees C).
- Add 5 cups of water, worcestershire sauce, and 1 ½ teaspoon liquid smoke to the pan. Stir, being sure to scrape up any brown pieces from the bottom of the pan. Set it over medium-high heat and bring to a boil. Stir in the dried apricots.
- Cover the pan and place back in the oven. Let cook for 1 ½ hours.
- Remove pan from the oven and stir in prunes. Cover, place back in the oven, and cook for 1 hour longer - OR, until the meat is very tender.
- Remove the pan from the oven and taste; add more salt and/or liquid smoke if desired. (*See notes) Sprinkle with chopped parsley and serve.
Notes
Liquid Smoke:
A little liquid smoke goes a long way, so add this ingredient in small doses. Start with 1 ½ tsp, then when the stew is cooked and the meat is tender, taste, and add a touch more if you want the smokey elements in this stew to be more pronounced.
Salt: Salt is an especially important ingredient in this stew because it balances the sweetness of the dried fruit. After the stew is cooked, taste the broth and add as much additional salt as necissary until the balance tastes right to you.
Dessert Suggestion:
There is a part A Gentleman in Moscow where the author talks about the Count making the most of his situation by "securing fine linens and a suitable pillow, four bars of his favorite soap, and a Mille-Feuille." So naturally, that's the perfect dessert to serve after this delicious stew.
You'll find a tried-and-true recipe for Mille Feuille on my other blog: Napoleon Dessert {Mille Feuille}
I've made it more times than I can count and it's always a hit. Also, thanks to frozen puff pastry it's much easier to make than it looks.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 44gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 153mgSodium: 447mgCarbohydrates: 44gFiber: 6gSugar: 28gProtein: 42g
Z says
Another Latvian here, and I can also add to the previous comments that this is not an authentic Latvian dish. The book is great, though, and the recipe looks delicious!
Beth Evert says
Yep. Reading the book; and needed to look up the recipe. My daughter recommended the book. I am enjoying his writing immensely- now I am looking forward to trying this recipe.
RebeccaBlackwell says
I'm so happy that you're enjoying the book and that you found this recipe, Beth! I'd love to know what you think of this stew after you make it! xo
Kim Russell says
Although I came across this recipe because a friend was posting on FB about liking prune juice (I love my weird friends!), that then sent me down a stewed prunes and apricots worm hole because, although prune juice is ok, stewed fruits are lovely and even more so in stews! When I saw Latvian Stew pop up I yelled OMG! and scared my cat. I love both of Amor Towles' books for the exact reasons that you spoke of, but I especially loved 'A Gentleman in Moscow'. So, in a round about way I did find your recipe for Latvian Stew due to loving the book, but I came across it in a round about way! Definitely making it soon. I don't care that it's 90 degrees. That's why we have air conditioning!
RebeccaBlackwell says
I love this story, Kim! And I'm so happy you found this recipe! Please let me know what you think after you make it... I made it just a couple of weeks ago even though it was almost 100 degrees outside. Sometimes you just have to go with your cravings! xo
Debbie Brown Paraian says
I've bee reading a gentleman in Moscow for quite a while now and am now on the final book 5. I've been savouring it like a LATVIAN stew. I'm thinking they traditionally made it kosher though although not entirely sure. Does anyone know any authentic Latvians? Where is Latvia?
RebeccaBlackwell says
Hi Debbie! Latvia is in north-eastern Europe with a coastline along the Baltic Sea. It's a small country that shares borders with Estonia, Russia, Belarus and Lithuania.
When I was working out this recipe, I couldn't find an "authentic" recipe for anything called Latvian Stew. The author wrote that he based the idea on a recipe published in Saveur magazine several years ago. But honestly, I don't know if it's an "authentic" dish or not. Regardless, it's one of our favorite meals around here and I do hope you try it! If you do, I'd love to know what you think of it! xo
Madara Stella says
Hi,
A native Latvian and food columnist here. This recipe does not come from an authentic Latvian dish. We do a lot of stews however, this is not a traditional combination in Latvian cuisine.
If I am not mistaken, the original Saveur magazine recipe is "Pork Stew with Dried Apricots and Prunes" and they also write "Svinina v Kislo-Sladkom Souse" which is in Russian language and means "pork in sweet and sour sauce". This recipe sounds more like it could be from Southern Russia or the cuisine of the Caucasus region. And a tavern with the jangle of a Gypsy tambourine most likely was not in Latvia either 🙂
Nevertheless, your recipe looks really delicious!
RebeccaBlackwell says
Thank you so much for taking the time to share this information, Madara! I truly appreciate it! xo
Jenny says
Hi Rebecca, I am listening to A Gentleman in Moscow for the second time on Audible when I thought to look up the Latvian stew recipe. I've also read this wonderful book, cover to cover, loving the rich characters of the Count, Nina, Sophia, and all the others; such great storytelling. Thank you for posting your recipe; it looks delicious and very manageable to make (ie simple ingredients). Who doesn't love a yummy, soul-warming stew with crusty bread and a bottle of wine; it will be perfect for cold nights.
RebeccaBlackwell says
Hi Jenny! I love audio books and tried to listen to A Gentleman in Moscow first, before reading it, but quickly realized that I wasn't going to be able to keep the characters straight if I couldn't see their names in print first. 🙂 So, I read the book, then listened to it on Audible a few months later.
There are only a handful of books I've done this with - read them in print and listened to them on audio. Many books make for a great read/ listen, but don't have the depth of story and characters to warrant another journey through. This one most definitely did, as I know you agree.
Anyway, I'm so happy you found this recipe and took the time to leave me a note. Please do let me know what you think of this stew after you make it! xo
Andrew Hill says
AGiM was voted down for our book club, but I picked it up anyhow. 150 pages in, I'm regretting our decision, though conceptually it shouldn't have been the better book.
Like the many others, the stew just sounded divine and your website came up. Despite the recent heat, the recipe sounds too good to wait on.
RebeccaBlackwell says
Hi Andrew! I was in a book club for years and have regretted that A Gentleman in Moscow was never one of our chosen selections either. The book would have prompted so much great conversation! I'm glad you're reading it anyway. What is the title your book club chose to read instead? And, even though it's not your typical summer fare, I do hope you make this stew sooner rather than later. If you do, will you let me know what you think of it? xo
Andrew Hill says
Matt Haig's Midnight Library. Good concept, but sloppy in execution.
Looking forward to trying it!
RebeccaBlackwell says
I recently read The Midnight Library and couldn't agree more with your assessment. 🙂
Kim Russell says
Exactly. I'm making it soon. What's the use of air conditioning if you can't eat comfort food in the middle of summer?
Joseph (Joe) Tilseth says
Hi Rebecca!
Thank you for posting this recipe and sharing your life with us. The stew is in the oven, and I am excited to eat it in a couple of hours! Yes, the Count brought me here as well. I absolutely loved how he rediscovered his inner child with little Nina Kulikova. I've had a difficult time accepting life as it is, and the Count inspired me to embrace the joy and challenges I can find in my day-to-day life. What have you enjoyed reading thus far in 2021?
Respectfully,
Joe from Saint Paul, MN
RebeccaBlackwell says
Hi Joe! Thanks so much for taking the time to write! I was also inspired by the Count's talent for embracing the truth of his life and circumstances, and making the most of everything that came his way. I've thought about him many times since reading the book when things don't happen exactly as I wished they would. I've read quite a few mediocre books this year (😊) but, also a few really great ones. My favorites so far include American Dirt, Dear Edward, and City of Girls. Have you read any of those?
What have YOU enjoyed reading so far in 2021? Also... how was the stew?
Jan says
I’m hosting my book club in December and this is my book choice. Latvian stew for main with a simple green salad. Any suggestions for starters and dessert. I’ll remove labels from wine bottles. Obviously loved the book
RebeccaBlackwell says
Hi Jan! How fun! I belonged to a book club for years and years and we tried to match the food and wine to the book whenever possible. I just loved it. If you wanted to stick with dishes mentioned in the book, I'd suggest making Mille Feuille - also known as the Napoleon. There is a part in the book where the author talks about the Count making the most of his situation by securing fine linens and a suitable pillow, four bars of his favorite soap, and a Mille-Feuille.
I have a tried-and-true recipe for Mille Feuille on my other blog. You'll find it here: Napoleon Dessert
I've been making it for years and years and it's always a hit. I'm sure I made it at least once (and probably more) for my book club as well. And, thanks to frozen puff pastry, it's much easier to make than it looks. 🙂
For starters, I remember mention of chilled cucumber soup and Blini's with smoked salmon. A quick google search will turn up quite a few recipes for each. And, just for kicks, here's a couple of my favorite appetizer recipes that are loosely in line with the idea of smoked salmon Blini's:
Spanish Avocado Salmon Bites
Orange Cedar Roasted Salmon Appetizers with Almond Salsa
And, of course, if you can find it (or make it), Russian Black Bread would be delicious with the stew.
I hope this helps! Please let me know if you have any other questions! xo
Mitchell says
I just made this and this is probably one of the best things I have ever eaten. Also the first time an online recipe has compelled me to leave a comment, it was really that amazing. I am reading A Gentleman in Moscow at the moment and had to pair this with a mukuzani wine and rye bread. Will definitely be making this again for friends and family.
RebeccaBlackwell says
Mitchell! This comment just made my whole day. I am so happy to hear that you liked this recipe so much. Thank you so much for taking the time to let me know! I truly appreciate it. xo
John A-X says
It's cooking as I type, and smells amazing!
RebeccaBlackwell says
Hi John! I just love how this dish makes the house smell. 🙂 How did it taste???