👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Lower temperature ensures tender meat.
2. 2

   Season pork chunks generously with salt and pepper.

3. 3

   Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear pork chunks on all sides until browned. Remove pork and set aside.

4. 4

   Add sliced onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits.

7. 7

   Return the pork to the pot. Add the dried prunes, beef broth, bay leaves, and thyme. The liquid should come about halfway up the sides of the pork.

   💡 プロのコツ: Add more broth or water if needed.
8. 8

   Bring the liquid to a simmer, then cover the pot tightly with a lid or foil.

9. 9

   Transfer the pot to the preheated oven and bake for 2 to 2.5 hours, or until the pork is very tender and easily pulls apart.

   💡 プロのコツ: Check periodically and add more liquid if it seems dry.
10. 10

    Remove the bay leaves. Taste the sauce and adjust seasoning with salt and pepper if necessary. If the sauce is too thin, you can remove the pork and prunes, and simmer the sauce on the stovetop to reduce it.

    💡 プロのコツ: Serve the pork with the prunes and the rich sauce.