Technique
Spicy Braised Pork with Prunes, Wine & Cognac
A fabulous pork recipe by Greek Chef Giorgos Tsoulis! Melt-in-your-mouth, juicy, slow roasted pork, prunes and onions, in a super aromatic, spiced sauce with Greek sweet Mavrodaphne wine that you will completely fall in love with!
Make it for a special occasion or a special person!
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
- 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.
Notes
Related: Braised Pork with Tomato Sauce (Rosto Naxos, Greece) Related: Braised Pork Belly with Chilies
Related: Honey Glazed Fried Pork Belly with Carrots Related: Tigania: Greek Pork with Lemon & Mustard Sauce Related: Roast Pork Belly with Apple Sauce
Related: French Pork Stew Related: Greek-Style Braised Pork with Orange, Honey, and Peppers
Key facts
- Who: Greek Chef Giorgos Tsoulis
- Figures: 2 kg · 1 kg
