← Nouns Cooking · French

Ingredients

• 800 g pork shoulder, cut into 5 cm chunks
• salt and black pepper
• 2 tbsp Olive oil
• 1 Onion, sliced
• 1 tbsp Plain (all-purpose) flour
• 300 ml dry or medium white wine (Vouvray if you can)
• 300 ml chicken stock
• 200 g Pitted prunes
• 3 sprigs Thyme
• 1 Bay leaves
• 2 tbsp Crème fraîche (optional)
• 1 handful Parsley, chopped

Method

1. Season the pork. Heat the oil in a casserole over medium-high heat and brown the pork in 2 batches for 5 min each, until golden. Set aside.
2. Lower the heat, add the onion and cook for 5 min until soft. Sprinkle over the flour and stir for 1 minute.
3. Pour in the wine and let it bubble for 2 min, scraping the bottom, then add the stock, thyme and bay. Return the pork, cover and simmer gently for 1 hour.
4. Add the prunes and simmer, half-covered, for 40 min more, until the pork is tender and the sauce is glossy and slightly thickened.
5. Stir in the crème fraîche if using, season and scatter with parsley. Serve with mash or rice.

Tips

• The crème fraîche makes the sauce richer; leave it out to keep the dish dairy-free.
• Soaking the prunes in a little of the wine for an hour beforehand makes them extra plump.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Good Life France