Braised pork with prunes

Braised pork with prunes

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(29 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
497
protein
29g
carbs
22g
fat
28g
saturates
10g
fibre
1g
sugar
0g
salt
0.54g

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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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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Anemogi's picture
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This is a lovely dish, my husband loved it despite he doesn't like the mix of sweet and meet, I've made it twice already and my children loved it as well, I added a few more prunes... Loved it.

Donna Dutton's picture
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Whoops! Forgot to rate!

Donna Dutton's picture
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This is gorgeous! I added garlic with the onions and paprika, thyme and a teaspoon on tomato puree with the wine and stock. Whole family really liked it, and this is a really rare occurrence, although the younger members refused to eat the prunes. Normally at least one of my children doesn't like a dish but this went down really well. Definitely will do it again. Served it with creamy mashed potatoes and a variety of veg on the side.

beginnersue's picture
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I used a bit more meat than stated and served 5 people
And served with pasta. The prunes gave it such
a lovely flavour. Will be making this again.

ingevdh's picture
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I used a slow cooker for this; 3 hours on high setting. Thickened the sauce with some corn flour towards the end of the cooking time. The meat was nice and tender but I wasn't overly impressed with the taste of the sauce. OK, but a bit bland. Nobody in my family was keen on the prunes. Probably won't make again.

tipsylaney's picture
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I've just come back from Germany with some spatzle in my suitcase, and with the temperature below freezing I decided to make this lovely rich comforting casserole to go with it. I don't think the recipe needs any tweaking - it's ridiculously easy and turns out perfectly every time!

lsultanas's picture
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Really nice flavours, very tender pork. Added lots of veg! Super easy too which is a bonus!

susied's picture
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great!

farzbuen's picture
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Disappointed. Although this could have been because I used sherry instead of fruity rose or white wine...

jaqui_sampson's picture
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Enjoyed this a lot, especially served with mustard mash to add a kick. I thought the prunes might make it a bit sweet, but they just added a lovely richness to the dish and it made a lovely dish for when the nights are drawing in. This recipe is a keeper.

nickyhoare's picture
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Lovely dish with a gorgeous tasting sauce.

Superraisen's picture
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Really nice - once I'd added 1tbsp tomato puree, thyme and paprika. Without it it was just a bit too bland for me but with it - yum :)

viennesewhirl's picture

Fantastic. So easy, but impressive and delicious! Everyone loves it. I've made it both ways - with wine and with apple juice (for the kids) and I have to say, I think it was marginally better with the juice.

maiyanis's picture
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Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeevine and so Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeasy to make

lemoore's picture
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Great recipe - both my kids love this (which is unusual) and my husband's a big fan too. Have now made it twice and will definitely use the recipe again. Also used half apple juice & half wine - great!

davep234's picture

As a bloke with limited culinary skills, this one works great. I prefer to drink the wine, so substiture it for white wine vinegar and a tablespoon of honey. Also, if kids are fussy about onions, musrooms added at last cooking stage are a good option. A winner all round.

alexevans1's picture
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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.

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

farmersgirl's picture
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Great recipe, few ingredients, easy to make and absolutely delicious.

cjsansom's picture
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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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