Danish Pork and Prune Stew (Svinekød med Svesker)
A hearty and flavorful stew featuring tender pork simmered with sweet prunes, onions, and warming spices, often served with potatoes or rye bread.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 3-4 cm cubes)
- 200 g Dried prunes(pitted)
- 2 large Onions(chopped)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 750 ml Beef or pork broth
- 2 Bay leaves
- 4-5 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
Pat the pork cubes dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the pork helps it brown better. - 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
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
Sprinkle the flour over the onions and cook for 1 minute, stirring constantly, to form a roux.
⏱️ 1 minute - 5
Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a simmer.
💡 Tip: Adding broth slowly helps create a smooth sauce. - 6
Return the browned pork to the pot. Add the pitted prunes, bay leaves, and allspice berries.
- 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💡 Tip: Stir occasionally to prevent sticking. - 8
Remove the bay leaves and allspice berries before serving. Taste and adjust seasoning with salt and pepper if needed.
- 9
Serve hot, garnished with fresh parsley. This stew is traditionally served with boiled potatoes, mashed potatoes, or rye bread.
💡 Tip: A dollop of sour cream or crème fraîche can also be served on the side.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the pork in a little red wine overnight before browning.
- ✓If you prefer a thicker sauce, you can simmer the stew uncovered for the last 15-20 minutes of cooking.
- ✓This stew tastes even better the next day, as the flavors have more time to meld.
🔄 Variations
- Add a diced apple along with the prunes for a touch of tartness.
- Include a tablespoon of redcurrant jelly for a hint of sweetness and tang.
- A splash of brandy or cognac can be added for extra depth of flavor.