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Pork with prunes stewed

Braised Pork with Prunes

Tender, soft, juicy meat for any side dish! Braised pork with prunes is very easy to make and adds a nice change to the everyday menu. For most of the cooking time, the meat braises on its own without any fuss.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

600

Prunes

100

Onion

Carrots

Garlic

Vegetable oil

Water

200

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 47 % 14 g

Carbohydrates 23 % 7 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise pork with prunes? Gather the ingredients. Choose boneless pork — a cut with a little fat is fine.
Step 2:

Rinse the meat under running water and pat it dry with a paper towel to remove excess moisture. Cut it into evenly sized pieces.
Step 3:

Heat a skillet until hot and add a little vegetable oil. Add the meat and fry it over high heat for 7–10 minutes, until it starts to brown.
Step 4:

Pour a little hot water over the meat and cover the pan. Lower the heat and braise for about an hour, until the meat is very tender. Add more water as it cooks down, and watch that the meat doesn't scorch.
Step 5:

While the meat braises, prep the vegetables. Peel the onion and carrot and rinse them clean. Cut the onion into half-moons and the carrot into rounds or sticks.
Step 6:

We'll sauté the vegetables separately. Add a little oil to a hot skillet and add the onion and carrot. Sauté for 3–5 minutes until softened.
Step 7:

Add the sautéed onion and carrot to the meat, along with the rinsed prunes. Stir. Season with salt and spices to taste and add a couple of garlic cloves. Simmer everything together for another 3–5 minutes.
Step 8:

The braised pork with prunes is ready! Take the pan off the heat and serve. Round it out with any side dish you like. Enjoy!

Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth knowing each oil's smoke point so you can pick the best one for frying.
The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
You can use any other meat here instead of pork. Just remember the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.