👨‍🍳 作り方

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the pork helps it brown better.
2. 2

   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the pork cubes in batches until golden brown on all sides. Remove the pork and set aside.

   ⏱️ 10-15 minutes
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, scraping up any browned bits from the bottom of the pot.

   ⏱️ 5-7 minutes
4. 4

   Sprinkle the flour over the onions and cook for 1 minute, stirring constantly, to form a roux.

   ⏱️ 1 minute
5. 5

   Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a simmer.

   💡 プロのコツ: Adding broth slowly helps create a smooth sauce.
6. 6

   Return the browned pork to the pot. Add the pitted prunes, bay leaves, and allspice berries.

7. 7

   Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 hour 30 minutes, or until the pork is very tender and the prunes have softened and released their flavor into the sauce.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Remove the bay leaves and allspice berries before serving. Taste and adjust seasoning with salt and pepper if needed.

9. 9

   Serve hot, garnished with fresh parsley. This stew is traditionally served with boiled potatoes, mashed potatoes, or rye bread.

   💡 プロのコツ: A dollop of sour cream or crème fraîche can also be served on the side.