Braised Pork with Prunes

Pork and prunes is a classic combination.  The two go beautifully together in this warming dish, perfect for the onset of cool weather (finally!) in Perth.  For this one-pot recipe, I use pork shoulder, a relatively inexpensive cut with the skin and the layer of fat removed.  The meat is cut into chunks, browned and slow cooked until tender with aromatics, prunes, stock, red wine (or prune juice if you prefer it non-alcoholic). The stew looks appetisingly rustic with the prunes breaking down during the process of cooking to add a touch of sweetness to the gravy.  Garnish with chopped parsley to freshen it up.  Delicious with mashed potato, polenta or brown rice.

Serves 4

INGREDIENTS

• 2 tablespoons olive oil
• 600g / 1lb 5oz pork shoulder, skin & excess fat removed, cut into 3 cm / 1¼" chunks
• 2 tablespoons plain flour
• sea salt
• freshly ground black pepper
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 tablespoon dried thyme
• 1 cup red wine or prune juice
• 1 cup chicken stock
• 150g / 5¼oz pitted prunes
• ¼ cup finely chopped fresh parsley, for garnishing

METHOD

1. Place flour in a shallow dish.  Season with salt and pepper and coat the pork lightly in flour.
2. Heat 1 tablespoon oil in a large frying pan or a casserole pan with lid over medium high heat.  Add pork in batches, turning them occasionally, until golden brown all over, about 10 minutes.  Remove from the pan to a plate.
3. Add 1 tablespoon oil in the pan.  Sauté onion for 2-3 minutes until translucent.  Add the garlic and sauté for another minute.
4. Transfer pork and its juices back to the pan.  Add dried thyme, red wine/prune juice and chicken stock.  Stir to combine.  Bring it to the boil, then reduce heat to a simmer.
5. Cover and cook the pork over low heat for 30 minutes, stirring occasionally.  
6. Toss in the prunes.  Cover and cook for another 20 minutes or until the pork is very tender.  Add more stock or water if the gravy appears to be drying up.
7. Season to taste.  Garnish with chopped parsley.