Spicy Braised Pork with Prunes, Wine & Cognac
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
6 servings
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Course
Main Course
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Cuisine
Greek
Spicy Braised Pork with Prunes, Wine & Cognac
Description
Spicy Braised Pork with Prunes, Wine & Cognac uses large pieces of pork loin browned to develop a golden crust before being cooked combined with tomatoes, dried prunes, wine, cognac, and a blend of aromatic spices including cinnamon sticks, cloves, allspice berries, and bay leaves. Honey and tomato paste add both sweetness and depth to the savory base of the sauce. The meat is carefully slow-baked in a covered pot to break down the pork into tender, juicy pieces infused with the layered flavors of the braising liquid.
The dish carries a balance of sweet, savory, and spice notes from the prunes, honey, and warming spices. The slow cooking creates a rich sauce that coats the meat and melds the complex aromas. Caramelized onions add natural sweetness and texture, complementing the soft pork.
Serving this warm alongside mashed potatoes allows the sauce to be soaked up for a satisfying meal. It’s suitable for gatherings or when a hearty, well-spiced meat entrée is desired.
If time permits, marinating the pork with wine and spices before cooking enhances flavor penetration and tenderness. This step intensifies the dish’s aroma and depth.
Ingredients
- 2 kg pork loin cut into large pieces
- 400 g chopped tomatoes canned
- 350 g prune dried
- 300 ml mavrodaphne wine or sweet red Port wine, Greek
- 200 ml vegetable stock
- 100 ml cognac
- 6 allspice berries
- 3 tablespoons honey
- 2 tablespoons tomato paste
- 2 cinnamon stick
- 2 bay leaf
- 2 cloves garlic thinly sliced
- 1 teaspoon clove whole
- 1 kg onion cut into thick slices
- salt
- black 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
- Marinate the pork loin in the wine and spices beforehand for deeper flavor and tender meat.
- Use a heavy ovenproof pot or Dutch oven with a tight-fitting lid to retain moisture during braising.
- Serve warm with mashed potatoes to soak up the spiced sauce.
User Reviews
Overall Rating
4.9
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