PORK & PRUNE STEW

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

4tbsp ex­tra-vir­gin olive oil 1.5kg (3lb 5oz) leg of pork, bone­less, trimmed and cut into 6cm (2½in) pieces ½ a glass of dry red wine 1tbsp red wine vine­gar 3-4 leeks, trimmed and thickly sliced 1 large onion, sliced 1 red and 1 green pep­per, de­seeded and roughly chopped 2 car­rots, peeled and thinly sliced 1tsp dried oregano 1tbsp tomato purée 12 prunes Chopped fresh flat-leaf pars­ley and boiled rice, to serve Heat half the oil over a medium heat in a saucepan and sauté the pork for 10 min­utes, un­til browned.

Add the wine and vine­gar and cook for 3-5 min­utes, un­til re­duced. Trans­fer the pork and its juices to a bowl. Add the re­main­ing oil to the pan and cook the leek, onion, pep­per, car­rot and oregano for 8-10 min­utes over a medium heat, stir­ring un­til soft­ened. Add the meat and its juices, then sea­son gen­er­ously. Add the tomato purée and cover with wa­ter.

Sim­mer for 1½-2 hours with lid ajar, or un­til pork is ten­der and the sauce thick­ened, adding the prunes dur­ing the last half hour. Sprin­kle with pars­ley and serve with rice.

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