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Latvian Pork Stew with Apricots and Prunes
A rich and comforting stew featuring tender pork slow-cooked with sweet dried apricots and prunes, creating a delightful balance of savory and sweet flavors. This dish, inspired by literature, is perfect for a cozy meal.
đ§ Ingredienser
- 1 kg Boneless pork shoulder(cut into 2-inch pieces)
- 4 tablespoons Olive oil
- 1 large Yellow onion(cut into 1-inch pieces)
- 5 cloves Garlic(minced)
- 2 tablespoons Tomato paste
- 6 large Carrots(peeled and cut into 1-inch pieces)
- 1 tablespoon Smoked paprika
- 4 tablespoons All-purpose flour
- 5 cups Water
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons Liquid smoke(optional, for a smokier flavor)
- 7 oz Dried apricots(about 200g)
- 7 oz Prunes(about 200g, pitted)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.5 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Pat the pork dry with paper towels and season generously with salt and pepper. Preheat oven to 450°F (230°C).
- 2
Heat 2 tablespoons of olive oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Brown the pork in batches until browned on all sides. Remove pork to a plate.
- 3
Pour off all but about 2 tablespoons of fat from the pot. Add the chopped onion and cook over medium heat until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 2 minutes until fragrant.
- 5
Add the carrots and browned pork back to the pot. Stir to combine. Remove the pot from the heat. Sprinkle the smoked paprika and flour over the meat and vegetables, tossing to coat.
- 6
Place the pot in the preheated oven, uncovered, and bake for 5 minutes. Remove from oven, stir, and bake uncovered for another 5 minutes.
- 7
Reduce oven temperature to 350°F (175°C). Add 5 cups of water, Worcestershire sauce, and liquid smoke (if using) to the pot. Stir, scraping up any browned bits from the bottom. Bring to a boil on the stovetop.
- 8
Stir in the dried apricots. Cover the pot and return to the oven. Bake for 1.5 hours.
- 9
Remove the pot from the oven and stir in the prunes. Cover and bake for another 1 hour, or until the pork is very tender.
- 10
Remove from oven, taste, and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
đĄ Proffstips
- âFor a deeper flavor, you can marinate the pork overnight.
- âIf you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
- âThis stew is excellent served with mashed potatoes, rice, or crusty bread.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of red wine along with the water for a richer broth.
- Include other root vegetables like parsnips or celery root.