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Bulgarian Pork with Plums and Herbs
A savory and slightly sweet dish featuring tender pork loin slow-cooked with dried plums, aromatic herbs, and a touch of red wine. This recipe balances the richness of the pork with the natural sweetness of the plums and the fragrant notes of traditional Bulgarian herbs.
🧂 Ainekset
- 1 kg Pork loin, cut into 2-3 cm cubes
- 3 tbsp Olive oil
- 2 large White onions, chopped
- 4 Garlic cloves, minced
- 200 g Dried plums (prunes), pitted and halved
- 150 ml Red wine
- 300 ml Chicken or vegetable stock
- 3 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Season the pork cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until golden brown on all sides. Remove the pork from the pot and set aside.
💡 Ammattilaisvinkit: Browning the pork in batches prevents overcrowding the pan, ensuring a good sear and preventing the meat from steaming. - 2
Add the chopped onions to the same pot and cook over medium heat until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Scraping up any browned bits from the bottom of the pot after browning the pork adds extra flavor to the dish. - 3
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half.
💡 Ammattilaisvinkit: Reducing the wine concentrates its flavor and cooks off the harsh alcohol taste. - 4
Return the browned pork to the pot. Add the chicken stock, halved dried plums, thyme sprigs, rosemary sprigs, and bay leaf. Stir to combine.
💡 Ammattilaisvinkit: Using a combination of stock and wine creates a rich, flavorful braising liquid. - 5
Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for 2 to 2.5 hours, or until the pork is fork-tender. Stir occasionally and add a little more stock or water if the liquid level gets too low.
💡 Ammattilaisvinkit: Slow and low cooking is key to tenderizing the pork and allowing the flavors to meld. - 6
Once the pork is tender, remove the herb sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed. The sauce should have thickened slightly. If it's too thin, you can simmer it uncovered for a few minutes to reduce it further.
💡 Ammattilaisvinkit: The dried plums will soften and release their sweetness into the sauce. - 7
Serve the pork with plums hot, ideally with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
💡 Ammattilaisvinkit: This dish is even better the next day as the flavors continue to meld.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, you can marinate the pork in the red wine, herbs, and some of the garlic for a few hours or overnight before cooking.
- ✓If dried plums are very dry, soak them in warm water for 15-20 minutes before adding them to the stew.
- ✓Other herbs like marjoram or savory can be used in place of or in addition to thyme and rosemary.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a diced apple or a pear along with the plums for an extra layer of fruity sweetness.
- For a touch of spice, add a pinch of red pepper flakes with the garlic.
- A tablespoon of honey or a teaspoon of Dijon mustard can be added towards the end of cooking for a slightly different flavor profile.