RecipesBraised pork in wine with plums
First, we wash the meat and cut it into cubes. In a pan, we heat the oil and brown the meat on all sides, then we set it aside. We pour off the excess oil and bring the remaining juice to a boil.
Ingredients (what you need)
600 g pork shoulder
1 onion, sliced
400 ml white wine
300 ml chicken stock
150 g dried pitted plums
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
salt
pepper
parsley
sesame seeds for garnish
Recipe steps
We clean the meat and cut it into pieces. In a pan, we heat oil and sear the meat on all sides, then set it aside. We drain the oil and simmer the remaining drippings with part of the broth.
In the pan, we melt butter and sauté sliced onions in it. Then we add flour and briefly sauté it. Next, we add the meat and its juices, gently mix, and pour in wine and broth so that the meat is nearly submerged. We season with salt and pepper and simmer with a lid for about 45 minutes, stirring occasionally.
We add the plums and continue to cook uncovered over low heat for about 45 minutes until the meat is tender and the sauce thickens. We garnish with parsley and sesame seeds and serve with mashed potatoes or croquettes.
Additional information about the recipe Braised pork in wine with plums
Braised pork in wine with plums is a delicious dish that combines the tenderness of the meat with the rich flavor of wine and the sweetness of plums. This dish is slowly cooked, ensuring that the pork is tender and juicy, while the plums add a unique fruity taste. It is ideally served with dumplings or potatoes, allowing everyone to enjoy the sauce. Paired with red wine, it becomes a great choice for family gatherings or special occasions.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
