Braised pork with prunes

Braised pork with prunes

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(34 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, questions and tips

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28th Feb, 2011
Disappointed. Although this could have been because I used sherry instead of fruity rose or white wine...
12th Oct, 2010
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.
19th Jul, 2010
Lovely dish with a gorgeous tasting sauce.
19th Jun, 2010
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 :)
6th May, 2010
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.
10th Dec, 2009
Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeevine and so Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeasy to make
2nd Dec, 2009
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!
21st Nov, 2009
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.
9th Oct, 2009
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.
14th Sep, 2009
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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