Pork with Prunes

The Loire valley in France is famous for its porc aux pruneaux, a combination of pork, prunes and cream.This recipe takes the best of the French and gives the dish a real Spanish/Moorish flavour.

Serves 4 - Ingredients

1 kg pork fillet sliced into 1cm thick rounds
2 tbsp plain flour
30 gm unsalted butter
1 tbsp olive oil
2 shallots, finely chopped
2 tbsp tinned chopped tomatoes
1 large garlic clove
250 ml red wine, rioja is good
250 ml water
1 bouquet garni
3 cloves
3 black peppercorns, crushed
½ tsp ground ginger
¼ tsp ground cinnamon
12 – 16 stoned prunes
3 tbsp raisins
salt and pepper

For the caramel:

40 gm caster sugar
2 tbsp water
½ tsp red wine vinegar
chopped parsley for garnish

Method:

Put the flour, salt and pepper and pork in a plastic bag. Shake it all about to coat the pork.

Melt the butter and oil in a frying pan. Fry the pork for 2 or 3 minutes each side until just turning brown. Place the pork in a casserole dish.

In the same frying pan, add the shallots and garlic. Fry gently until just turning brown and then add the chopped tomato.

Put all the contents of the frying pan in the casserole.

To the casserole add wine and water in equal quantities until the pork is just covered.

Add the bouquet garni, cloves, peppercorns, ginger and cinnamon.

Cover and simmer slowly for 45 minutes.

Add the prunes and raisins and simmer for 15 minutes.

Meanwhile make the caramel.

Put the sugar and water in a pan. Boil vigorously without stirring until the syrup is reduced and a caramel colour. Put in the vinegar and remove from the heat.

Remove the bouquet garni from the casserole and add the caramel. Stir and simmer until the sauce is a coating consistency.

Serve garnished with the parsley with a heap of creamy mashed potatoes, carrots and sugar snap peas.