Braised pork with prunes

Braised pork with prunes

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(39 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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18th Oct, 2019
Delicious! I doubled the recipe and the cheapest white wine I could get my hands on, plus added some chopped, friend mushrooms with the prunes. Lapped up by adults and children (including stew-haters!).
25th Jan, 2019
This is a delicious recipe and very simple to put together. I cut the prunes in half and add them earlier with the stock and other ingredients. That way they break down and become part of the sauce which gives a richer taste and a slightly thicker sauce. I also cook the casserole in the oven for about 1 hour 30 minutes on a lowish heat (160c) or until the meat is tender because I prefer to cook casseroles with a gentler heat to stop them catching or drying out. This dish also freezes very successfully so I have often made double the recipe and stashed it away for easy suppers. Again, I tend to reheat the defrosted dish in the oven for the best result.
7th Oct, 2016
This is a brilliant recipe, though I used cider, rather than wine and pork stock I already had and garlic.
24th Feb, 2015
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.
5th May, 2014
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
Donna Dutton
7th Jan, 2014
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Donna Dutton's picture
Donna Dutton
7th Jan, 2014
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.
19th Feb, 2012
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.
12th Feb, 2012
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.
1st Feb, 2012
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!


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