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Pork with Prunes
A rich and savory Bulgarian dish featuring tender pork simmered with sweet prunes in a flavorful sauce, often enhanced with wine and spices. This dish balances the savory notes of pork with the natural sweetness and slight tang of prunes, creating a comforting and aromatic meal.
🧂 Ingrédients
- 1 kg Pork shoulder(cut into 5cm chunks)
- 200 g Dried prunes(pitted)
- 2 medium Onion(sliced)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tbsp All-purpose flour
- 250 ml Red wine(fruity)
- 500 ml Chicken stock
- 1 Bay leaf
- 3 whole Allspice berries
- 1 Cinnamon stick
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Preheat oven to 160°C (325°F).
💡 Conseils de pro: Using a Dutch oven or a heavy-bottomed oven-safe pot with a lid is ideal for this dish. - 2
Heat olive oil in the pot over medium-high heat. Season pork chunks with salt and pepper, then brown them in batches until golden on all sides. Remove pork and set aside.
- 3
Add sliced onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Sprinkle flour over the onions and garlic, stirring for 1 minute to cook off the raw taste.
- 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer and reduce slightly for about 2 minutes.
- 6
Return the browned pork to the pot. Add chicken stock, bay leaf, allspice berries, and cinnamon stick. Stir to combine. Bring to a simmer.
💡 Conseils de pro: Ensure the liquid mostly covers the pork. - 7
Add the pitted prunes to the pot. Cover with the lid and transfer to the preheated oven.
- 8
After 1 hour, remove the lid and continue to cook, uncovered, for another 30 minutes, or until the pork is very tender and the sauce has thickened.
💡 Conseils de pro: If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). - 9
Remove the bay leaf, allspice berries, and cinnamon stick before serving. Season with salt and pepper to taste. Garnish with fresh chopped parsley.
💡 Conseils de pro: Serve hot with mashed potatoes, rice, or crusty bread.
💡 Conseils de pro
- ✓Using a good quality pork shoulder with some fat will result in a more tender and flavorful dish.
- ✓Adjust the amount of prunes to your preference for sweetness.
- ✓This dish can be made ahead of time; the flavors meld beautifully overnight.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of brandy or cognac along with the red wine for an extra layer of flavor.
- Include other root vegetables like carrots or parsnips for added texture and flavor.
- A touch of honey or a tablespoon of balsamic vinegar can be added to the sauce for a more complex flavor profile.