This "stew" style is perfect for weeknights because it is forgiving and incredibly juicy. Pork: 2 lbs (1kg) shoulder or neck (cut into 1-inch cubes) Prunes: 1 cup (pitted, halved) Aromatics: 1 large onion (sliced), 2 garlic cloves (minced) Liquid: 1 cup beef stock or water
Remove meat. Add onions to the same pot. Cook until soft and golden.
Pour in stock and any optional spirits. Add the bay leaf. recept svininy s chernoslivom
1 tbsp tomato paste, 1 bay leaf, salt, and black pepper Optional: A splash of cognac or brandy for depth Instructions
Return meat to the pot. Stir in garlic, tomato paste, and prunes. This "stew" style is perfect for weeknights because
Pat pork dry. Brown it in a heavy pot with oil over high heat. Work in batches to avoid crowding.
Making (svinina s chernoslivom) is a classic of Eastern European and Russian home cooking. The prunes add a deep, smoky sweetness that perfectly cuts through the richness of the pork. Traditional Braised Pork with Prunes Cook until soft and golden
Cover and cook on low heat (stove) or in a 350°F (175°C) oven for 1 to 1.5 hours until the meat is fork-tender. Pork With Port and Prunes
