Add the bacon to a large skillet and fry it over medium heat until lightly browned and crispy. While the bacon is cooking, cut the pork into about one-inch cubes (if you haven’t already), dry it well with paper towels, and lightly salt and pepper it.

When the bacon is golden and crispy, remove it to a paper towel to drain, and reserve the bacon drippings. Add about a tablespoon of the drippings back to the skillet, increase heat to medium-high and brown the pork cubes in batches, about 5 minutes per side. (Don’t crowd the pan or the pork will simmer rather than brown.) Chop the onion and slice the celery while you wait for the pork to brown. Add another tablespoon of bacon drippings for each batch of pork that you brown.

As the pork finishes browning, add it to a large stockpot. When all the pork is browned, sauté the onion and celery in the skillet in another tablespoon of bacon drippings for four or five minutes or until the onion starts to look translucent. While they’re cooking peel and slice the russet potato.

Add the onion and celery, thyme, salt, sliced russet potato, about half of the reserved bacon, chicken broth, and apple cider to the stockpot, Cover and bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer, and cook for 90 minutes.

Toward the end of the cooking time, prepare the waxy potatoes and carrots, and clean and slice the mushrooms. Add the to the stockpot along with the pearl onions and adjust heat to maintain a simmer. Simmer the stew for another 30 minutes, or until the pork, carrots and waxy potatoes are tender.

Mix the cornstarch with cold water, and add the mixture to the stockpot, stirring to combine. Cook for one minute until the sauce thickens. Off heat, stir in the sour cream until thoroughly blended.

Serve in bowls, garnished with the reserved cooked bacon pieces and chopped fresh parsley.