Braised Pork with Prunes

Name: Braised Pork with Prunes
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: Serves 4
Cuisine: french
Ingredients: 1 tbsp olive oil; 600g pork shoulder, roughly cut into 5cm chunks; small knob butter; 1 onion sliced; 1 tbsp plain flour; 2 large glasses fruity rosé or white wine; 300ml chicken stock; 140g dried prunes (about 12); handful fresh parsley chopped, to serve

4.60 (47)

⏱ 120 mins 🍽 Serves 4 🌶 french ✅ Easy 🏷 Main course

This French braised pork with prunes is a comforting main course. Pork shoulder chunks are browned, then simmered with onion, wine, and stock. Dried prunes are added partway through, creating a rich, tender dish finished with fresh parsley. It requires just ten minutes of hands-on preparation for a deeply flavourful result perfect for dinner or supper.

Ingredients

1 tbsp olive oil
600g pork shoulder, roughly cut into 5cm chunks
small knob butter
1 onion sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes (about 12)
handful fresh parsley chopped, to serve

Method

Warm the olive oil in a flameproof casserole. Cook the pork pieces, turning them now and then, until they are browned all over, about 10 mins. If the pan is crowded, cook the meat in two batches. Transfer the pork to a plate. Discard any burnt residue, then melt the butter and cook the sliced onion for 3-5 mins until soft.
Mix in the plain flour, then add the pork and any juices back to the pan. Pour in the wine and add chicken stock until the meat is just covered. Bring to a boil, then lower the heat, cover the pan, and simmer for 45 mins, stirring now and then. Add the prunes, topping up with more stock or water if needed, and cook uncovered for another 45 mins until the pork is very tender. Serve with chopped parsley sprinkled on top.

Nutrition (per serving)

Calories497 kcal

Fat28 g

Saturates10 g

Carbs22 g

Fibre1 g

Protein29 g

Sodium216 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinefrench