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Svinjetina sa Suvim Šljivama
Pork with Prunes
A traditional Serbian dish featuring tender pork braised with sweet and tangy dried prunes, often enhanced with a touch of wine or brandy. This dish offers a delightful balance of savory and fruity flavors, making it perfect for special occasions or a hearty family meal.
🧂 Ingrédients
- 1 kg Pork shoulder or loin(cut into 1.5-inch cubes)
- 2 tbsp Olive oil
- 2 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 200 g Dried prunes(pitted)
- 200 ml Red wine(or brandy)
- 500 ml Chicken or beef broth
- 1 tsp Smoked paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Bay leaf
👨🍳 Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 7-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Pour in the red wine (or brandy) and scrape the bottom of the pot to deglaze, loosening any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- 4
Return the pork to the pot. Add the chicken or beef broth, smoked paprika, and bay leaf. Stir to combine. The liquid should almost cover the pork; add more broth or water if needed.
- 5
Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1.5 hours, or until the pork is tender.
- 6
Add the pitted prunes to the pot. Stir gently, cover, and continue to cook for another 30 minutes, or until the prunes are plump and the pork is very tender.
- 7
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to thicken.
💡 Conseils de pro
- ✓For a deeper flavor, you can marinate the pork in the red wine and spices for a few hours or overnight in the refrigerator.
- ✓If you don't have red wine, you can use dark beer or even apple juice for a different fruity note.
- ✓Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a cinnamon stick or a few cloves to the braising liquid for a warmer spice profile.
- Include a diced apple along with the prunes for added sweetness and texture.