Braised pork with prunes

Braised pork with prunes

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(32 ratings)

Prep: 10 mins Cook: 1 hr, 50 mins Ready in 2 hours


Serves 4
Delicious and comforting pork and prune dish that takes only ten minutes to prepare

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal497
  • fat28g
  • saturates10g
  • carbs22g
  • sugars0g
  • fibre1g
  • protein29g
  • salt0.54g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g pork shoulder, roughly cut into 5cm chunks



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • small knob butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (32)

farmersgirl's picture

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

cjsansom's picture

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!

kategorman's picture

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!


furryzebras's picture

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


inss25's picture

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

knottsdj's picture

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.

fango1's picture

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!

provene's picture

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!

mssteel's picture

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!

renomate's picture

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

quadnik's picture

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!

topbanana's picture

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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