Serves 8
90 min
Pork and Prunes
Recipe GLPRc8cbb264038d1b
A classic British-inspired braise combining tender pork with sweet prunes, aromatic red wine, and savory chicken broth. The pork becomes melt-in-your-mouth tender while the prunes plump up and add natural sweetness and depth to the rich sauce, finished with a touch of cream.
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Ingredients
3½ to 4 pounds boneless country-style ribs or pork stew meat, cut into chunks
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
2 cups red wine
4 cups chicken broth
2 bay leaves
1 12-ounce package dried pitted prunes
2 tablespoons brandy (optional)
2 tablespoons half-and-half or heavy cream
Directions
Pat the pork chunks dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
Heat the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the pork pieces on all sides until golden brown, approximately 3 to 4 minutes per batch. Transfer browned pork to a plate.
Add the minced garlic to the pot and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom with a wooden spoon. Simmer the wine for 2 to 3 minutes to cook off some of the alcohol.
Return the browned pork to the pot along with any accumulated juices. Add the chicken broth and bay leaves, stirring well to combine.
If using brandy, pour it in and stir to incorporate. Bring the mixture to a simmer over medium heat.
Partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 45 to 50 minutes, stirring occasionally, until the pork is nearly tender.
Add the dried prunes to the pot and stir gently to distribute them throughout the liquid. Continue simmering uncovered for an additional 15 to 20 minutes, or until the pork is completely tender when pierced with a fork and the prunes have plumped up.
Remove the pot from heat and fish out the bay leaves, discarding them. Stir in the half-and-half or heavy cream until well incorporated, creating a rich, creamy sauce.
Taste and adjust seasonings as needed. Serve the pork and prunes in shallow bowls with generous portions of the braising liquid and prunes. Pair with crusty bread, mashed potatoes, or egg noodles if desired.
