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)

derethe's picture

This is a brilliant recipe, though I used cider, rather than wine and pork stock I already had and garlic.

poldark's picture

I made this 2 days in advance for a large crowd at the week end and to say they liked it would be a bit of an understatement, a definite thumbs up all round.
I did tweak it a little though by adding mushrooms,a squirt of tomato puree, finely diced red peppers and a good splash of balsamic vinegar towards the end of the cooking time.
By making it well an advance the flavours really had time to develop resulting in a rich delicious dish.

Anemogi's picture

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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Donna Dutton's picture

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

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

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

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

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

farzbuen's picture

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

jaqui_sampson's picture

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

Lovely dish with a gorgeous tasting sauce.

Superraisen's picture

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

Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeevine and so Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeasy to make

lemoore's picture

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

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

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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