👨‍🍳 Instructions

1. 1

   Soak the dried fruits in water for at least 30 minutes.

   💡 Tip: This helps them rehydrate and soften.
2. 2

   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the cubed smoked pork to the pot and brown it on all sides.

4. 4

   Drain the dried fruits and add them to the pot along with the cinnamon stick, cloves, and bay leaf. Pour in the vegetable broth.

   💡 Tip: Ensure the meat and fruits are mostly submerged.
5. 5

   Bring the mixture to a simmer, then cover and cook for about 1 hour, or until the pork is tender.

   💡 Tip: Maintain a gentle simmer, not a rolling boil.
6. 6

   Remove the pork and fruits from the pot, setting them aside. Strain the cooking liquid into a separate saucepan, discarding the solids (cinnamon stick, cloves, bay leaf).

   💡 Tip: Reserve the cooking liquid for the sauce.
7. 7

   In the same saucepan, melt the flour with the butter to create a roux. Gradually whisk in the strained cooking liquid until a smooth sauce forms.

   💡 Tip: Cook the roux for a minute to remove the raw flour taste.
8. 8

   Simmer the sauce until it thickens. Season with salt and pepper to taste.

9. 9

   Return the pork and fruits to the thickened sauce. Gently heat through.

   💡 Tip: Do not boil after adding the meat and fruit back.
10. 10

    Serve hot, traditionally with potato dumplings (Kartoffelklöße).

    💡 Tip: Garnish with fresh parsley if desired.