👨‍🍳 Instruktioner

1. 1

   Season the pork cubes generously with salt and pepper.

   💡 Proffstips: Ensure even seasoning for best flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides in batches. Remove pork and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste, paprika, and cumin. Cook for 1-2 minutes, stirring constantly.

6. 6

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes to reduce slightly.

7. 7

   Return the browned pork to the pot. Add the beef broth, dried plums, dried apricots, cinnamon stick, and bay leaf. Bring to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the pork.
8. 8

   Cover the pot, reduce heat to low, and simmer gently for at least 1 hour and 15 minutes, or until the pork is very tender.

   💡 Proffstips: Stir occasionally and add more broth or water if needed.
9. 9

   Remove the cinnamon stick and bay leaf. Taste and adjust seasoning with salt and pepper if necessary.

   💡 Proffstips: The dried fruits will have softened and released their sweetness.
10. 10

    Serve hot, garnished with fresh chopped parsley. This dish pairs well with mashed potatoes or crusty bread.

    💡 Proffstips: The sauce should be rich and slightly thickened.