Braised pork with prunes
By Jane Hornby
Contains pork – recipe is for non-Muslims only
Delicious and comforting pork and prune dish that takes only ten minutes to prepare
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Prep:10 mins
Cook:1 hrs 50 mins
Ready in 2 hours - Serves 4
- Easy
Nutrition per serving
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kcal 497
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fat 28g
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saturates 10g
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carbs 22g
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sugars 0g
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fibre 1g
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protein 29g
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salt 0.54g
Ingredients
- 1 tbsp olive oil
- 600g pork shoulder, roughly cut into 5cm chunks
- small knob butter
- 1 onion, sliced
- 1 tbsp plain flour
- 2 large glasses fruity rosé or white wine
- 300ml chicken stock
- 140g dried prunes (about 12)
- handful fresh parsley, chopped, to serve
Method
Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn’t covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.
