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Homemade dinner
Stewed meat with prunes

Braised Pork with Prunes

Fragrant pork with prunes — a meal for food lovers. The meat in this recipe comes out soft and juicy in a slightly sweet gravy, and it pairs wonderfully with rice. Garnish with fresh parsley or dill when serving. It's a hearty, appetizing, and incredibly tasty dish. You can extend the braising time, but the recipe gives the ideal amount, which won't let you down. Instead of a side, you can serve a fresh vegetable salad — cabbage, cucumbers, tomatoes, and so on. Plate it up nicely to whet the family's appetite, and cook with a good mood!

sharlis

Recipe author

Composition / ingredients

Servings:

Pork

500

Prunes

100

Onion

Ketchup

100

Salt

Flour

Dried spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 43 % 17 g

Carbohydrates 30 % 12 g

237 kcal

GI: 92 / 0 / 8

Cooking method

Step 1:

Cut the pork into small pieces, as you would for goulash.
Step 2:

Peel the onion and cut it into half-moons. Mine is a large onion; if yours are smaller, use two or three. If you don't like large pieces of onion in your meat, chop it finer to taste.
Step 3:

Rinse the prunes in warm water and cut them in half — there's no need to chop them fine.
Step 4:

Pour a little vegetable oil into the pan and heat it over high heat. Add the meat, keeping the heat high. Sear for 5 minutes on one side.
Step 5:

After 5 minutes, flip the meat. By now it will start releasing its juices, and searing over high heat keeps them from running out, so the meat stays juicy. Sear for another 5 minutes over the same high heat.
Step 6:

Add the onion, stir, reduce the heat to medium, and cook everything together for 10 minutes, stirring. In that time the onion will soften nicely.
Step 7:

Ten minutes after browning the meat and onion, add the prunes, ketchup, and a tablespoon of flour to the pan, salt to taste, and add your spices — I'm using Italian herbs. I used curry-flavored ketchup, which was a perfect fit. Stir.
Step 8:

Pour in enough hot water to almost cover the contents of the pan. Add a bit more salt to season the gravy, taste, and adjust as needed. Braise over low heat for 35 minutes. As it braises, you'll need to stir the meat and top up the water — I stirred three times and added hot water three times to replace what had evaporated. Turn off the heat and let it rest.