Sauté de Porc aux Pruneaux (Pork and Prune Stew in White Wine)
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Ingredients
- 700 g pork shoulder, diced
- 150 g pitted prunes
- 250 ml dry white wine
- 200 ml chicken stock
- 100 ml double cream
- 1 onion, finely sliced
- 2 garlic cloves
- 3 fresh thyme sprigs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 642 kcal
- Protein
- 36.3 g
- Carbohydrate
- 26.1 g
- of which sugars
- 17.5 g
- Fat
- 39.2 g
- of which saturates
- 16.3 g
- Fibre
- 3.5 g
- Salt
- 0.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the pork in batches over a high heat, then set aside.
- 2
Add the onion to the pot and cook for 6 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the white wine and let it bubble for 2 minutes, then add the chicken stock, thyme sprigs and prunes.
- 4
Return the pork to the pot, cover and simmer gently for 35-40 minutes until tender.
- 5
Stir in the double cream and simmer, uncovered, for 5 minutes until slightly thickened.
- 6
Remove the thyme stalks before serving.
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