Pork Stew with Prunes and Onions


Preparation info

  • Serves


    • Difficulty


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.