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Latvian Pork Stew with Prunes and Apples
A hearty and flavorful stew featuring tender pork shoulder slow-cooked with sweet prunes and tart apples, creating a rich, comforting dish with a balance of savory and fruity notes.
🧂 食材
- 2 lbs Boneless pork shoulder(cut into 1-inch cubes)
- 1 tablespoon Vegetable oil
- 2 medium Yellow onions(quartered)
- 2 medium Carrots(cut diagonally into 1-inch slices)
- 2 cloves Garlic cloves(minced)
- 1 cup Chicken stock
- 1 cup Beef stock
- 1 teaspoon Dried sage
- 0.5 teaspoon Ground allspice
- 0.75 teaspoon Salt
- 1 to taste Black pepper
- 2 medium Russet potatoes(peeled and quartered (about 1.5 lb))
- 8 ounces Mushrooms(medium)
- 12 ounces Dried prunes
- 2 medium Tart apples(peeled, cored, and quartered)
- 2 tablespoons All-purpose flour
- 0.25 cup Water
👨🍳 步驟
- 1
In a large soup pot over medium heat, warm the vegetable oil. Add the cubed pork and stir/sauté for about 5 minutes or until browned.
- 2
Add the onions, carrots, and garlic; sauté for 2 minutes.
- 3
Add the chicken stock, beef stock, sage, allspice, salt, and pepper; bring to a boil.
- 4
Lower heat to medium-low and simmer, covered, for 30 minutes.
- 5
Add the potatoes and mushrooms; bring to a boil. Lower heat to medium-low and simmer, covered, for 20 minutes.
- 6
Add the prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
- 7
For a thicker stew, blend the flour and water in a cup. Stir this mixture into the stew for 2-3 minutes or until thickened.
💡 專業提示
- ✓Using a fatty cut of pork shoulder will ensure tender and succulent meat.
- ✓Caramelizing the onions to a deep golden brown is crucial for developing a smoky flavor.
- ✓This stew can be made ahead of time and often tastes even better the next day.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Some recipes omit the potatoes and suggest serving the stew with buttered parsley potatoes on the side.
- A touch of Worcestershire sauce and liquid smoke can be added for an extra layer of flavor, as seen in some variations.