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Choirino me Damaskina | Greek Pork with Prunes
(0)
95 min
Under an hour
Knuspr-Küche
Choirino me Damaskina ist ein traditionsreicher griechischer Herbst- und Winterklassiker: Saftiger Schweinenacken schmort langsam mit süßen Backpflaumen, kräftigem Rotwein, Tomate und einer warmen Zimtnote zu einem unwiderstehlich zarten Schmorgericht.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions and garlic. Halve the prunes if needed.
Searing & braising
Heat 4 tbsp of olive oil in a heavy braiser or Dutch oven. Sear the meat in batches on all sides over high heat until golden brown. Season with salt and freshly ground pepper, then set aside briefly on a plate.
Sauté the onions in the cooking fat for 3–4 minutes until translucent. Add the garlic and tomato paste and toast for about 1 minute while stirring until fragrant.
Chef's tip
For a particularly deep flavour, take your time searing the meat well and let the red wine reduce thoroughly before pouring in the stock.
Traditionally, this sweet and savoury braised dish pairs wonderfully with fluffy long-grain rice or creamy mashed potatoes, which absorb the velvety red wine and prune sauce perfectly.
110 min
Masterpiece
