Slovak Pork and Prune Stew with Dumplings
A rich and savory stew featuring tender pork shoulder slow-cooked with sweet prunes, onions, and a hint of paprika, served with fluffy, homemade potato dumplings. This dish is a comforting and flavorful representation of Slovak home cooking.
๐ง Ingredients
- 1 kg Pork shoulder, cut into 1.5-inch cubes
- 3 tbsp Vegetable oil
- 2 Large onions, chopped
- 4 cloves Garlic, minced
- 2 tsp Sweet paprika
- 1 tsp Caraway seeds, ground
- 750 ml Pork broth or water
- 2 tbsp Tomato paste
- 200 g Dried prunes, pitted
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- For the Dumplings:
- 300 g Cooked potatoes, mashed
- 150 g All-purpose flour
- 1 Egg
- 1/2 tsp Salt
๐จโ๐ณ Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches until golden brown on all sides. Remove the pork and set aside.
๐ก Tip: Browning the pork in batches prevents overcrowding the pot, ensuring a good sear. - 2
Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic, sweet paprika, and ground caraway seeds, and cook for another minute until fragrant.
๐ก Tip: Scraping up any browned bits from the bottom of the pot will add extra flavor to the stew. - 3
Stir in the tomato paste and cook for 1 minute. Return the browned pork to the pot. Pour in the pork broth (or water), add the dried prunes and the bay leaf. Bring the mixture to a simmer.
๐ก Tip: Ensure the liquid mostly covers the pork; add more broth or water if necessary. - 4
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, and skim off any excess fat if desired.
๐ก Tip: Low and slow cooking is essential for tender, succulent pork. - 5
While the stew simmers, prepare the dumplings. In a medium bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. Do not overmix.
๐ก Tip: The consistency of the dough should be soft but manageable. If it's too sticky, add a little more flour. - 6
Bring a large pot of salted water to a rolling boil. Using two spoons, form small dumplings from the dough and carefully drop them into the boiling water. Cook for about 5-7 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
๐ก Tip: Cook dumplings in batches to avoid overcrowding the pot. - 7
Once the pork is tender, remove the bay leaf from the stew. Season with salt and pepper to taste. The stew should be thick; if it's too thin, simmer uncovered for a bit longer to reduce the sauce.
๐ก Tip: The prunes will break down and help thicken the sauce naturally. - 8
Serve the pork and prune stew hot, with the cooked potato dumplings on the side or spooned over the stew.
๐ก Tip: Garnish with fresh parsley or a dollop of sour cream, if desired.
๐ก Pro Tips
- โFor a deeper flavor, you can marinate the pork in a mixture of paprika, caraway, salt, and pepper overnight.
- โIf you don't have pork broth, beef broth or even water will work, but pork broth will enhance the pork flavor.
- โThe prunes add a natural sweetness that balances the savory pork and paprika.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a diced carrot or parsnip to the stew along with the onions for extra vegetables.
- For a spicier kick, add a pinch of chili flakes with the paprika.
- Serve with a side of sauerkraut for a classic Slovak pairing.