Braised Pork with Prunes

Preparation time:      10 mins
Cooking time:             1 hr 50 mins
Serves:                         4

What you need

600g John Penny pork shoulder, roughly cut into 5cm chunks
1 tbsp olive oil
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)
Bay leaf to serve

How to cook

Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 minutes.

You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam.

Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 minutes until softened.

Stir in the flour, then return the pork and juices to the pan.

Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 minutes, stirring occasionally.

Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 minutes more, uncovered, until really tender. 

Serve with bay leaves.

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