Ragout of Pork and Prunes
By jdwooten
Pork and prunes are a classic combination that unite in this braise that's both easy to prepare and easy on your wallet. When coupled together in this recipe the oozing flavors create a delightful dish that the whole family can enjoy. Pork shoulder is an inexpensive and juicy cut of meat that works well in a variety of dishes.
- 11
Ingredients
- 4 pound(s) boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
- 1 teaspoon(s) salt, divided
- Freshly ground pepper to taste
- 2 tablespoon(s) canola oil, divided
- 1 tablespoon(s) butter
- 1 cup(s) minced shallots (5-6 large)
- 2 teaspoon(s) grated fresh ginger
- 1 tablespoon(s) brown sugar
- 1/4 cup(s) sherry vinegar or red-wine vinegar
- 1 teaspoon(s) dry thyme or 1 tablespoon fresh thyme, minced
- 1 1/2 cup(s) reduced-sodium beef broth
- 2 cup(s) large pitted prunes
- 1 cup(s) tawny port (see Note)
- 2 tablespoon(s) water
- 2 teaspoon(s) cornstarch
Preparation
Step 1
Preheat oven to 350 degrees.
Season pork with 1/2 teaspoon salt and plenty of pepper.
Heat 1 tablespoon oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate.
Add the remaining 1 tablespoon oil to the pot. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid.
Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes.
While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes.
Combine water and cornstarch in a small bowl. Transfer the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon. Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.
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