Pork Stew with Prunes | Tender and Aromatic
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, desăvârșită: pulpă fragedă de porc înăbușită la foc mic într-un sos catifelat cu vin roșu, cimbru și prune uscate dulci-acrișoare.
Ingredients
Preparation method
Preparing the meat and sautéing the vegetables
Cut the pork shoulder into bite-sized cubes (3-4 cm) and pat dry with a paper towel. In a deep saucepan or heavy-bottomed Dutch oven, heat the sunflower oil over medium-high heat. Add the meat and brown evenly on all sides for 8-10 minutes until it develops an appetizing golden crust, then temporarily transfer it to a plate.
In the remaining fat in the pot, add the finely chopped onion and sauté over low heat for 5-6 minutes until translucent and golden. Add the crushed garlic cloves and tomato paste, stirring constantly for 1 minute to release all the aromas.
Braising the meat and creating the flavorful sauce
Return the browned pork pieces to the pot. Pour in the dry red Fetească Neagră wine and let it bubble for 2-3 minutes to allow the alcohol to evaporate. Add 400 ml of warm water (or stock), the bay leaves, dried thyme, fine salt, and a pinch of ground black pepper. Cover the pot with a lid and simmer gently over low heat for 40-45 minutes, until the meat becomes soft and tender.
Chef's tip
For the best results, choose plump prunes without added sugar or intense smoke flavor. If the prunes are very dry, soak them in lukewarm water for 15 minutes before adding them to the sauce.
The pork stew with prunes is even more delicious the next day, when the sweetness of the prunes and the flavors of the red wine permeate deeply into the pork.
15 min
Under an hour
