Braised pork with prunes

Braised pork with prunes

  • Rating: 5 out of 5.40 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 2 hours
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal497
fat28g
saturates10g
carbs22g
sugars0g
fibre1g
protein29g
low insalt0.54g
Advertisement

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

Method

  • STEP 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.

  • STEP 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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.40 ratings

Sponsored content