👨‍🍳 Instructions

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides. Remove the pork from the pot and set aside.

   💡 Tip: Browning the pork in batches prevents overcrowding, ensuring a good sear and flavor development.
2. 2

   Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic, ground cinnamon, allspice, and oregano. Cook for another minute until fragrant.

   💡 Tip: Sweating the onions slowly builds a sweet base for the stew.
3. 3

   Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits.

   💡 Tip: Deglazing with wine adds depth of flavor to the sauce.
4. 4

   Return the browned pork to the pot. Add the pork stock, prunes, and bay leaf. Bring the mixture to a simmer.

   💡 Tip: Ensure the liquid almost covers the pork; add a little more stock or water if necessary.
5. 5

   Reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour and 30 minutes, or until the pork is very tender. Stir occasionally to prevent sticking.

   💡 Tip: Low and slow cooking is key to achieving tender pork.
6. 6

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, uncover the pot and simmer for an additional 10-15 minutes to reduce and thicken.

   💡 Tip: Allowing the sauce to reduce uncovered concentrates the flavors.
7. 7

   Serve hot, garnished with fresh chopped parsley. This stew is delicious served with crusty bread, rice, or mashed potatoes.

   💡 Tip: The flavors meld beautifully overnight, making this a great make-ahead dish.