👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (325°F).

   💡 プロのコツ: Using a Dutch oven or a heavy-bottomed oven-safe pot with a lid is ideal for this dish.
2. 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. 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. 4

   Sprinkle flour over the onions and garlic, stirring for 1 minute to cook off the raw taste.

5. 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. 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.

   💡 プロのコツ: Ensure the liquid mostly covers the pork.
7. 7

   Add the pitted prunes to the pot. Cover with the lid and transfer to the preheated oven.

8. 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.

   💡 プロのコツ: If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
9. 9

   Remove the bay leaf, allspice berries, and cinnamon stick before serving. Season with salt and pepper to taste. Garnish with fresh chopped parsley.

   💡 プロのコツ: Serve hot with mashed potatoes, rice, or crusty bread.