Krambambula Pork Stew with Prunes
A rich and flavorful pork stew, slow-cooked with prunes and a hint of Krambambula liqueur (or a substitute). This dish embodies the hearty and comforting flavors of Belarusian cuisine, perfect for a cold day.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 2 medium Carrots(sliced)
- 4 cloves Garlic(minced)
- 3 cups Beef broth
- 1 cup Prunes(pitted)
- 50 ml Krambambula liqueur(or substitute with dark rum or brandy)
- 2 Bay leaves
- 4 Allspice berries
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season the pork cubes generously with salt and pepper.
💡 Tip: Allowing the pork to come to room temperature before searing helps with even cooking. - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove the pork and set aside.
- 3
Add the chopped onions and sliced carrots to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Return the seared pork to the pot. Add the beef broth, pitted prunes, Krambambula liqueur (or substitute), bay leaves, and allspice berries. Bring to a simmer.
💡 Tip: If using Krambambula, ensure good ventilation. - 6
Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the pork is very tender. Stir occasionally.
- 7
Remove the bay leaves and allspice berries. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to thicken it.
- 8
Serve the stew hot, garnished with fresh chopped parsley. It pairs well with mashed potatoes, buckwheat, or crusty bread.
💡 Tip: The stew can be made a day in advance; flavors often meld and improve overnight.
💡 Pro Tips
- ✓The sweetness of the prunes balances the richness of the pork.
- ✓Don't skip searing the pork; it adds a crucial depth of flavor.
- ✓If you can't find Krambambula, a good quality dark rum or brandy will work well as a substitute.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tomato paste with the garlic for a deeper color and flavor.
- Include other root vegetables like parsnips or celery root.
- For a spicier kick, add a pinch of red pepper flakes.