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4.9 from 249 votes

Spicy Braised Pork with Prunes, Wine & Cognac

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 6 servings
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Preheat the oven to 180° C (356° F) Fan.
  2. 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.
  3. When ready, transfer to a bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  • If you have time, you can allow the meat to marinate in the wine and spices.
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