Braised pork with prunes

Recipe uploaded by

Jane Hornby

5 ratings

Recipe by Jane Hornby

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1. Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
2. Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Per serving

497 kcalories, protein 29g, carbohydrate 22g, fat 28 g, saturated fat 10g, fibre 1g, salt 0.54 g

Latest comments and suggestions

• topbanana

  08 November 2007

  topbanana rated and commented on this recipe

  

  Great recipe which is very tasty although have found the end result to be variable in the amount of sauce and consistency of it. Served it at a dinner party but didn't tell anyone what it was until after they'd eaten it as I know most people turn their noses up at the thought of prunes. Guests were very surprised to find they really liked it

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• coby

  14 November 2007

  coby rated this recipe

  

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• Nicola

  28 January 2008

  Nicola rated and commented on this recipe

  

  This recipe is brilliant. It is so easy, but don't be put off by that because the end result is really delicious and tastes like you've spent hours on it!

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• Nicola

  22 October 2008

  Nicola rated and commented on this recipe

  

  love it, so rich and tasty, freezes well too. served with baked potatoes, went down a treat for sunday lunch.

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• mssteel

  24 November 2008

  mssteel rated and commented on this recipe

  

  I've made this for the second time now. This time I diced the pork into smaller cubes and added 2 cloves of garlic, half portion of fresh prunes and dried prunes and a sliced red chilly. Tastes much better than the first time and the first time was delicious!

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Ingredients

• 1 tbsp olive oil
• 600g pork shoulder, roughly cut into 5cm chunks
• small knob butter
• 1 onion , sliced
• 1 tbsp plain flour
• 2 large glasses fruity rosé or white wine
• 300ml chicken stock
• 140g dried prunes (about 12)
• handful fresh parsley , chopped, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook min 1 hr 50 mins

Ingredients

• 1 tbsp olive oil
• 600g pork shoulder, roughly cut into 5cm chunks
• small knob butter
• 1 onion , sliced
• 1 tbsp plain flour
• 2 large glasses fruity rosé or white wine
• 300ml chicken stock
• 140g dried prunes (about 12)
• handful fresh parsley , chopped, to serve

Per serving

497 kcalories, protein 29g, carbohydrate 22g, fat 28 g, saturated fat 10g, fibre 1g, salt 0.54 g

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