Ragout of Pork and Prunes

Adapted from eatingwell.com

PREP TIME

75

minutes

TOTAL TIME

180

minutes

SERVINGS

10

servings

PREP TIME

75

minutes

TOTAL TIME

180

minutes

SERVINGS

10

servings

Adapted from eatingwell.com

Ingredients

  • 4

    pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces

  • 1

    teaspoon salt, divided

  • Freshly ground pepper, to taste

  • 2

    tablespoons canola oil, divided

  • 1

    tablespoon butter

  • 1

    cup minced shallots, (5-6 large)

  • 2

    teaspoons grated fresh ginger

  • 1

    tablespoon brown sugar

  • 1/4

    cup sherry vinegar, or red-wine vinegar

  • 1

    teaspoon dry thyme, or 1 tablespoon fresh thyme, minced

  • 1 1/2

    cups reduced-sodium beef broth

  • 2

    cups large pitted prunes

  • 1

    cup tawny port, (see Note)

  • 2

    tablespoons water

  • 2

    teaspoons cornstarch

Directions

PREPARATION 1. Preheat oven to 350°F. 2. Season pork with 1/2 teaspoon salt and plenty of pepper. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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. TIPS & NOTES Make Ahead Tip: Prepare through Step 6; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 7 just before serving. Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Tawny port is aged in oak, turning it brown (as opposed to dark-red ruby port). Look for it in your wine or liquor store.

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