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Ragout of Pork and Prunes

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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.

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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

Details

Servings 11

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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