Time: 1 hour.
Complexity: easily
Servings: 4

The combination of meat and prunes is quite popular in cooking. Both products complement each other beautifully. Depending on the sweetness of the prunes, the meat can be given a tart or sweet flavor. This stew of braised pork with prunes goes well with any side dish—mashed potatoes, rice, pasta, etc.

Ingredients:

• 600 g pork shoulder, cut into large 5 cm pieces.
• 1 tbsp. l. olive oil
• 1 sweet potato, chopped
• A small piece of butter
• 1 onion, sliced
• 1 tbsp flour
• 2 large glasses of fruity rose wine or white wine
• 300 ml chicken broth
• 150 g prunes (about 12 pcs.)
• A handful of parsley
• Chopped parsley, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, sweet potato, onions, white wine, prunes

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Preparation:

Step 1
• Heat olive oil in an ovenproof pan and cook the pork, turning occasionally, until evenly browned, about 10 minutes. You'll need plenty of headroom in the pan, so if the meat starts to get runny, cook in two batches. Transfer the pork to a plate. Skim off any browned bits and add the butter to the pan. Sauté the sweet potato and onion until the onion is soft, about 3-5 minutes.
Step 2
• Stir in the flour, then return the pork and its juices back to the pan. Pour in the wine and a sufficient amount of chicken brothto completely cover the meat. Bring to a boil, reduce to a simmer, cover, and simmer for 45 minutes, stirring occasionally.
Step 3
• Add the prunes and add more broth or water if the meat isn't completely covered. Cook uncovered for another 45 minutes, until the meat is truly tender. Serve sprinkled with parsley.

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