Friptură de Porc cu Prune (Pork Roast with Prunes)
A succulent pork roast slow-cooked with dried prunes, onions, and aromatic spices, resulting in a tender, flavorful dish with a delightful sweet and savory balance. This dish is often prepared for special occasions and holidays.
🧂 Ingredients
- 1.5 kg Pork shoulder(bone-in or boneless, cut into large chunks)
- 200 g Dried prunes(pitted)
- 2 medium Onions(sliced)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 200 ml Dry white wine
- 300 ml Beef broth
- 2 Bay leaves
- 1 tsp Thyme(dried)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Lower temperature ensures tender meat. - 2
Season pork chunks generously with salt and pepper.
- 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
Add sliced onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 5
Add minced garlic and cook for another minute until fragrant.
- 6
Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits.
- 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.
💡 Tip: Add more broth or water if needed. - 8
Bring the liquid to a simmer, then cover the pot tightly with a lid or foil.
- 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.
💡 Tip: Check periodically and add more liquid if it seems dry. - 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.
💡 Tip: Serve the pork with the prunes and the rich sauce.
💡 Pro Tips
- ✓For an extra depth of flavor, you can marinate the pork overnight with some garlic, salt, pepper, and a splash of wine.
- ✓If you don't have dried prunes, you can rehydrate them in warm water for about 30 minutes before using.
- ✓This dish pairs wonderfully with mămăligă (polenta) or mashed potatoes.
🔄 Variations
- Add a tablespoon of honey or brown sugar to the sauce for a sweeter glaze.
- Incorporate other dried fruits like apricots or figs for added complexity.
- A pinch of cinnamon or nutmeg can add a warm spice note.