Pork stew with dried prunes | Sweet and sour and tender
(0)
90 min
Under an hour
Sezamo
O tocană tradițională românească de toamnă, desăvârșită la foc mic: cuburi fragede de pulpă de porc înăbușite într-un sos aromat cu ceapă călită, vin roșu și prune uscate cărnoase.
Ingredients
Preparation method
Browning the meat and sautéing the onion
Cut the pork shoulder into bite-sized cubes (about 3-4 cm). In a deep cast-iron or heavy-bottomed pot, heat the sunflower oil and brown the meat over medium-high heat for 8-10 minutes until golden-brown on all sides, then temporarily transfer it to a warm plate.
In the same pot, add the finely chopped yellow onion and sprinkle with fine table salt. Sauté the onion over low heat for 6-8 minutes, stirring regularly, until soft, translucent, and slightly golden.
Simmering the stew and the flavorful sauce
Return the browned pork to the pot on top of the onion. Stir in the tomato paste and pour in the dry red wine, letting it simmer for 2-3 minutes so the alcohol evaporates and the sauce gains a deep flavor.
Chef's tip
For an even richer flavor, you can lightly toast the dried prunes in a dry pan for 1 minute before adding them to the stew.
Pork stew with dried prunes is even more flavorful the next day, when the sweet and sour sauce fully infuses the tender meat.
25 min
Under an hour
