Luxembourgish Pork and Prune Stew

Name: Luxembourgish Pork and Prune Stew
Prep time: PT25 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes
Yield: 6
Cuisine: Luxembourg
Ingredients: 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)

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.

準備時間25 minutes

調理時間2 hours 30 minutes

合計時間2 hours 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.