👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Browning the pork in batches prevents overcrowding the pan, ensuring a good sear and preventing the meat from steaming.
2. 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.

   💡 プロのコツ: Scraping up any browned bits from the bottom of the pot after browning the pork adds extra flavor to the dish.
3. 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.

   💡 プロのコツ: Reducing the wine concentrates its flavor and cooks off the harsh alcohol taste.
4. 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.

   💡 プロのコツ: Using a combination of stock and wine creates a rich, flavorful braising liquid.
5. 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.

   💡 プロのコツ: Slow and low cooking is key to tenderizing the pork and allowing the flavors to meld.
6. 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.

   💡 プロのコツ: The dried plums will soften and release their sweetness into the sauce.
7. 7

   Serve the pork with plums hot, ideally with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

   💡 プロのコツ: This dish is even better the next day as the flavors continue to meld.