Pork Stew with Prunes and Onions

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

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.