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–+ servings
Spicy Braised Pork with Prunes, Wine & Cognac with Mashed Potatoes

Spicy Braised Pork with Prunes, Wine & Cognac

Giorgos Tsoulis
4.91 from 83 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Greek
Servings 6 servings

Ingredients
 
 

  • 2 kg pork loin cut into large pieces
  • 400 g canned chopped tomatoes
  • 350 g dried prunes
  • 300 ml Greek Mavrodaphne wine (or sweet red Port wine)
  • 200 ml vegetable stock
  • 100 ml cognac
  • 6 allspice berries
  • 3 tablespoons honey
  • 2 tablespoons tomato paste
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 cloves of garlic thinly sliced
  • 1 teaspoon whole cloves
  • 1 kg onions cut into thick slices
  • salt
  • pepper
  • extra virgin olive oil

Instructions
 

  • Preheat the oven to 180° C (356° F) Fan.
  • Place a pan over medium heat and let it get very hot. Add some olive oil and the meat in batches. Sear on all sides, until golden brown.
  • When ready, transfer to a bowl and set aside.
  • Place the same pan back on the heat. Add a little olive oil and the onions. Mix and sauté for 5 minutes, until they caramelize nicely.
  • Place the meat, onions and the rest of the ingredients in a clay pot or a dutch oven. Mix, cover the pot with a lid, and bake for 2 ½ hours, until the meat is soft and juicy.
  • When ready, serve warm with some mashed potatoes.

Notes

Chef’s tip: If you have time, you can allow the meat to marinate in the wine and spices.
 
Braised pork with plums and mashed potatoesBraised Spiced Pork with Prunes, Wine & Cognac
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