Spicy Braised Pork with Prunes, Wine & Cognac
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.
Tried this recipe?Let us know how it was!