Potato, turnip, prune and pork shoulder stew
6 servings
90 minutes
Pork with prunes is one of the most successful culinary duets. Here turnips and potatoes are added to the mix. All of this is slowly stewed in a large heavy saucepan, soaking up honey and meat juice, and served with a generous dose of cilantro.
1
Cut the pork shoulder meat into large cubes and fry on all sides in vegetable oil in a deep skillet until golden brown, then add finely chopped onion and continue frying everything together for another five minutes, after which pour in the wine and simmer until the alcohol evaporates almost completely.
- Boneless pork shoulder: 1 kg
- Vegetable oil: 50 ml
- Onion: 1 head
- White port: 100 ml
2
Next, add large chopped turnip and potatoes, pour in the broth, add prunes to the saucepan, cover with a lid, and simmer the meat until cooked — this will take about an hour.
- Turnip: 500 g
- Potato: 500 g
- Chicken broth: 500 ml
- Pitted prunes: 200 g
3
Five minutes before readiness, add honey to the saucepan, and at the very end, season the stew with salt and pepper, garnish with finely chopped cilantro, and serve immediately.
- Honey: 1 tablespoon
- Cilantro: 20 g
