Pork stewed with prunes and onions
4 servings
50 minutes
Pork stewed with prunes and onions is a refined dish of Russian cuisine, where simple ingredients transform into a true gastronomic masterpiece. Prunes give the meat a subtle sweet-sour flavor, while fried onions add depth to the taste. This recipe has been known since pre-revolutionary times when stewed meat was popular among the merchant class and served with a side of pasta or potatoes. The thick aromatic sauce formed during the stewing process turns the dish into a real delight. It is perfect for a cozy family dinner as well as for festive gatherings, creating an unforgettable atmosphere of warmth and hospitality.
1
Cut the pork into small squares (about 2 cm) and the onion into thin rings.
- Pork: 400 g
- Onion: 1 piece
2
Fry the pork in vegetable oil until golden brown. Season with salt and pepper.
- Pork: 400 g
- Vegetable oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Wash the prunes and place them at the bottom of the saucepan.
- Prunes: 16 pieces
4
Place the fried pork on top of the prunes.
- Pork: 400 g
5
Pour hot water into the pan where the pork was fried and bring it to a boil. Pour the resulting liquid into the saucepan with the pork and prunes.
- Prunes: 16 pieces
- Pork: 400 g
6
Fry the onion in the remaining oil until golden and add it to the pork.
- Vegetable oil: 5 tablespoon
- Onion: 1 piece
7
Cook on low heat for about forty minutes until the pork absorbs the flavor of the prunes and the liquid turns brown.
- Pork: 400 g
- Prunes: 16 pieces
- Onion: 1 piece
8
Serve with pasta drizzled with pork sauce.