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Greek Pork with Prunes | Choirino me Damaskina
(0)
100 min
Masterpiece
Knuspr-Küche
Traditionelles griechisches Herbstgericht: Zarter Schweinenacken, langsam geschmort mit süßen Backpflaumen, Rotwein, feiner Zimtnote und aromatischen Lorbeerblättern.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3 to 4 cm cubes. Season evenly with 1 tsp fine table salt and 1 pinch of ground black pepper.
Peel the yellow onions and cut into thin half-rings. Peel the garlic cloves and finely chop. Leave the prunes whole.
Searing & Braising
Heat 2 tbsp extra virgin olive oil in a heavy Dutch oven. Sear the meat cubes in batches over medium to high heat on all sides until nicely browned. Then remove and set aside.
Chef's tip
Only add the prunes during the last 30 minutes of cooking time so that they remain wonderfully juicy and do not fall apart in the pot.
Like almost all Greek braised dishes, the pork with prunes tastes even more aromatic when reheated the next day, as the spiced cinnamon and red wine note unfolds perfectly.
110 min
Masterpiece
