Pork with chocolate, prunes, raisins and cinnamon

6 servings

60 minutes

Pork with chocolate, prunes, raisins, and cinnamon is a bold and exquisite dish of Italian cuisine that embodies a wealth of flavors and aromas. This gastronomic wonder traces back to the traditions of medieval Italy, where the combination of meat and chocolate was a sign of luxury. Tender, juicy pork is infused with the sweetness of prunes and raisins, while bitter chocolate adds a special depth of flavor balanced by the warmth of cinnamon. The dish features a velvety sauce rich in spicy notes and a slight acidity from wine vinegar that enlivens the flavor composition. It is perfect for festive dinners and celebrations, complemented by potatoes and fresh plums. Each bite reveals a complex harmony of ingredients, making this recipe a true culinary masterpiece.

Energy value per serving

• Calories: 484.9
• Proteins: 20.9g
• Fats: 31.9g
• Carbohydrates: 30.1g

Ingredients

• Prunes: 100 g
• Dark raisins: 75 g
• Pork fat: 75 g
• Pork: 600 g
• Olive oil: 3 tbsp
• Salt: to taste
• Dark chocolate: 50 g
• Red wine vinegar: 125 ml
• Brown soft sugar: 2 tbsp
• Bay leaf: 3 pc
• Ground cinnamon: 0.3 tsp
• Ground black pepper: to taste

Cooking steps

1. Remove the pits from the prunes and cut them in half.

   Required ingredients:

   • Prunes: 100 g

2. Cut boneless pork (preferably carbonade) into small slices for 6 servings.

   Required ingredients:

   • Pork: 600 g

3. Finely chop the lard and fry it in a large heavy skillet over moderate heat in boiling olive oil until golden brown.

   Required ingredients:

   • Pork fat: 75 g
   • Olive oil: 3 tablespoons

4. Place the meat in a pan with lard and fry in batches on both sides (about 5 minutes per batch).

   Required ingredients:

   • Pork: 600 g

5. Reduce the heat slightly, return all the meat to the pan, season with salt and pepper to taste, and cook for about 10 more minutes until fully cooked.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

6. Meanwhile, grate the chocolate on a coarse grater. In a small heavy-bottomed saucepan, mix the wine vinegar, sugar, bay leaf, and half of the plums, and heat over medium heat, stirring, without bringing to a boil.

   Required ingredients:

   • Dark chocolate: 50 g
   • Red wine vinegar: 125 ml
   • Brown soft sugar: 2 tablespoons
   • Bay leaf: 3 pieces
   • Prunes: 100 g

7. Without removing the pan with meat from the heat, pour in the vinegar mixture, add cinnamon, chocolate, and mix thoroughly, leaving it on the heat for 2-3 minutes without boiling, so the chocolate melts but the sauce doesn't curdle.

   Required ingredients:

   • Ground cinnamon: 0.3 teaspoon
   • Dark chocolate: 50 g

8. Remove the pan from the heat, let the meat rest for 15 minutes, remove the bay leaves, and serve with potatoes and halves of fresh plums and plums taken out of the sauce. Serve the chocolate sauce in a separate dish.

   Required ingredients:

   • Bay leaf: 3 pieces