Braised pork with prunes

Recipe uploaded by

Jane Hornby

14 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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• AnnaG

  22 January 2009

  AnnaG rated and commented on this recipe

  

  This is a great receipe, have used it for dinner parties, it can be prepared ahead and just the second part of the cooking done whilst you welcome your guests and have your starter. Have been asked for this receipe by people - reluctant to give it to them so they don't know how easy it is - but I did!

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• Suzie

  09 February 2009

  Suzie rated and commented on this recipe

  

  I first tried this on my husband, a confirmed prune hater, obviously not telling him the recipe contained prunes. He now asks me to make it when we have guests for supper, even for his son whose likes and dislikes echo his fathers!

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• davids book

  24 February 2009

  davids book rated and commented on this recipe

  

  Tried this for a dinner party, was so easy to prepare and cook, what I did do is after the first forty five minutes of cooking I added 12 little shollots as well as the onion in the recipe, it just gave it that extra flavour and made it more dinner party ish.

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• Heather

  08 March 2009

  Heather rated and commented on this recipe

  

  Very simple - tastes great - the prunes give it a lovely rich colour as well.

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• furryzebras

  09 June 2009

  furryzebras rated and commented on this recipe

  

  This got the thumbs up from my two year old girls, replaced the wine with apple juice and served with reamy mash and they ate every morsel. Will def be cooking this again x

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• Kate

  16 July 2009

  Kate commented on this recipe

  Hi. I tried this recipe last night and used white wine. However it came out a sandy brown colour, not the deep rich looking red colour in the picture - where did I go wrong? Was it that I didnt use Rose wine? Tastes good though! Thanks

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• clara jane

  06 August 2009

  clara jane rated and commented on this recipe

  

  Delicious. Cooked in the oven, 2 hours, at 160C and the meat was so tender. Served with green beans and carrots, and mash with spring onions. A definite winner!

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• Farmersgirl

  16 August 2009

  Farmersgirl rated and commented on this recipe

  

  Great recipe, few ingredients, easy to make and absolutely delicious.

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• Cookery Book

  14 September 2009

  Cookery Book rated and commented on this recipe

  

  Perfect for chilly autumn evenings, this was gloopily sweet and delicious. And there's just enough wine left over for a glass each....

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• Al

  09 October 2009

  Al rated and commented on this recipe

  

  Kids loved this, liked the sweetness of the prunes. I also used the sauce method for a veggie version - swede, parsnip, carrot and new potatoes which was nice . Hubby liked the sauce but thought it a little sweet - maybe reduce the prune content next time. Served with mustard champ and carrots.

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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

Preparation 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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