Pork with pears, prunes & verjuice

Pork with pears, prunes & verjuice

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(3 ratings)

Prep: 40 mins - 50 mins Cook: 2 hrs, 30 mins Plus up to 12 hours marinating

More effort

Serves 4
This is a whole meal in one pot - the only extra thing to serve is fresh green salad

Nutrition and extra info

Nutrition: per serving

  • kcal778
  • fat46g
  • saturates15g
  • carbs56g
  • sugars1g
  • fibre7g
  • protein38g
  • salt0.87g
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Ingredients

  • 750-900g/1lb 10oz-2lb belly pork, rind removed and cut into 5cm/2in cubes

    Pork

    paw-k

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

  • 2 garlic cloves, chopped
  • grated zest of half a lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp crushed coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp chopped fresh thyme (lemon thyme is especially good)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 125ml verjuice
  • 8-10 ready-to-eat prunes
  • 2 tbsp plain flour
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

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

  • 250g small onions or shallots, whole or halved

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 600ml chicken or vegetable stock
  • 1-2 tsp light muscovado sugar
  • 3-4 pears

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 500-650g/1lb 2oz-1lb 7oz small potatoes, peeled and cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

To serve

  • chopped fresh flatleaf parsley
  • a little grated lemon zest

Method

  1. Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.

  2. Preheat the oven to 180C/Gas 4/fan oven 160C. Remove the pork and prunes from the marinade and set aside separately. Pat the pork dry, then toss in the flour. Heat 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you may have to do this in batches). Transfer the pork to a large, wide casserole dish.

  3. Wipe out the frying pan, add the remaining oil and brown the onions or shallots on all sides. Remove and set aside. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then stir in the stock and sugar and bring back to the boil. Pour over the pork, cover and cook in the oven for 11⁄2 hours. (You can prepare up to this stage a day ahead. Cover and refrigerate overnight. Next day, skim off fat if necessary; reheat until bubbling before carrying on with the recipe. You may need to add a little more stock or water.)

  4. About 20 minutes before the pork is ready, peel the pears and cut them into wedges, then remove the cores. Remove the pork from the oven and adjust the seasoning, adding more sugar if you like. Stir in the onions or shallots, pears and potatoes, cover the casserole and return to the oven for another 40 minutes or until the potatoes are just tender.

  5. Uncover the dish and stir in the prunes, then stir in a little more stock if the casserole seems dry. Return to the oven for another 15-20 minutes, until the potatoes are fully cooked. Check the seasoning, then scatter the parsley and lemon zest over the top.

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Comments (5)

lolapurrfect's picture
3

Delicious, I forgot to roll the pork in flour so I added cornflour at the end to thicken it a bit. I also served this with couscous as children prefer this- went very well.

sansfoodfile's picture
5

I wanted to cook this but could not find verjuice locally. I used maderia wine instead, not because it is similar but because I like it. I was very pleased with the result. we had half one day and the rest two days later, it improved, as casseroles do by being chilled and reheated. The parsley and lemon garnish is a must to add colour to the finished dish.

latchfordian's picture

Maggie Beer produces great verjuice and is avaliabel from Harvey Nichols, Selfridges, John Lewis food halls and good independant retailers

anniewrose's picture

can anyone tell me where to buy Verjuice/Verjus .... any supermarkets stock it ?

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