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Pork Stew with Prunes and Onions
- Serves
4
- Difficulty
Medium
Published 2003
This winter dish from southwest France has a lot going for it: well-caramelized cubes of pork; a deglazing that provides deep flavor; an embellishment of lush, sweet dried plums joined with glazed sweet-and-sour onions. The result is a rich flavorful stew that isn't the least bit cloying and that reheats beautifully.
I suggest you serve this dish over Oven-Baked Polenta, which follows.
Ingredients
Method
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- Pork Stew with Prunes and Onions
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I’m a sucker for recipes involving meat cooked with prunes, and this is really good one. The combination of mustard and reduced white wine sets the pork and prunes of nicely. Makes a change from cream and mushrooms.