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Luxembourgish Pork and Prune Stew
Huesenziwwi-inspired
A hearty and flavorful stew featuring tender pork, sweet prunes, and aromatic spices, offering a comforting taste of Luxembourgish home cooking. This dish draws inspiration from the traditional Huesenziwwi (rabbit stew) but uses pork for a more accessible and equally delicious variation.
🧂 Ingrédients
- 1.2 kg Pork shoulder(cut into 2-inch cubes)
- 250 g Dried prunes(pitted)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and sliced)
- 4 cloves Garlic(minced)
- 750 ml Beef broth
- 250 ml Red wine(dry)
- 3 tbsp Flour
- 2 tbsp Butter
- 2 Bay leaves
- 3 Thyme sprigs
- 1 tsp Juniper berries(crushed)
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and pepper. Toss the pork in flour, shaking off any excess.
- 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Remove the browned pork and set aside.
- 3
Add the chopped onions and sliced carrots to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half.
- 5
Return the browned pork to the pot. Add the beef broth, dried prunes, bay leaves, thyme sprigs, and crushed juniper berries. Stir to combine.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the pork is very tender. Stir occasionally.
- 7
Season the stew with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.
- 8
Ladle the stew into bowls and garnish with fresh chopped parsley.
💡 Conseils de pro
- ✓For a richer flavor, you can marinate the pork in red wine overnight with some of the aromatics.
- ✓If the stew is too thin, you can thicken it by making a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stirring it into the simmering stew.
- ✓This stew tastes even better the next day, allowing the flavors to meld.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of Dijon mustard to the stew during the last 30 minutes of cooking for a slight tang.
- Include other root vegetables like parsnips or celery root for added complexity.