Stewed pork with prunes: recipes with photos, cooking tips

Stewed pork is a universal dish. It can be served with mashed potatoes, rice, and a variety of cereals. It turns out both tasty and healthy. And in order for the meat to be as soft and fragrant as possible, prunes are added to it. Healthy dried fruits give pork a tart taste, special and unique. This dish can also be placed on a formal table - guests will appreciate it. Seven recipes and photos of pork stewed with prunes will be presented in this article. Any housewife will be able to choose a better option for preparing a dish.

Pork in creamy sauce with prunes

Soft meat and a very tender cream-based sauce can be prepared according to the following recipe. Prunes are the highlight of this dish, making it unusual and festively delicious. The following products are useful for making meat:

pork - 600 g;
prunes - 150 g;
onion - 1 pc.;
snow white wine - ½ tbsp.;
boiled water or broth (meat, vegetable) - 1 tbsp.;
cream 15-20% - 1 tbsp.;
butter - 50 g;
greens (basil, thyme, parsley) - 2-3 sprigs;
bay leaf - 2 pcs.;
dark pepper - ½ tsp;
salt - to taste.

Step by step, the dish must be prepared in the following sequence:

Place prunes (without pits) in a saucepan, add cool water, then bring to a boil on the stove. Cook for 5 minutes and discard the dried fruits in a colander.
Cut the pork into small pieces. Dry them with a cardboard towel to remove excess water.
Heat 25 g of butter in a frying pan and fry the pork pieces on each side. Transfer the meat to a plate, sprinkle with salt and pepper and stir. Cover the pork with a lid and set aside.
In an unstained frying pan, melt the remaining butter and fry the onion, chopped into half rings, until it becomes soft.
Pour in the wine, and after another 2 minutes add the broth, herbs and bay leaf. Simmer over medium heat until the water reduces by half.
Strain the sauce. Return it to the pan, adding prunes and cream. Cook the sauce until it thickens slightly.
Add to the pan over the previously fried meat. Next, cook together.
In a frying pan, pork stewed with prunes should simmer for about 15 minutes. During this period of time, it will become quite soft, and it will not turn into stew.

Braised pork in sour cream sauce

Prunes give this dish an appetizing smoked smell. And thanks to sour cream, the meat comes out breathtakingly soft, practically melting in your mouth. It is not at all difficult to prepare pork according to this recipe if you follow the recipe below:

Cut the pulp (300 g) into small cubes.
Heat vegetable oil in a frying pan and quickly fry the pork over high heat until golden brown.
Chop the onion into cubes and ¼ of the parsnip (parsley, celery) root into strips.
Remove the meat from the pan, and fry the vegetables in the remaining oil and fat.
Finely chop prunes (100 g). Add it to the roasted vegetables.
In 1.5 tbsp. dilute water with 1 tbsp. l. flour. Add a pinch of paprika, salt and rosemary. Mix with a whisk until smooth.
Pour the water and flour into the pan with the vegetables. Add sour cream (2 tbsp).
Transfer the fried meat to the pan. Cover with a lid and reduce heat to low
Pork meat stewed with prunes in sour cream sauce should be cooked for 15 minutes. Then taste it and add salt as needed.

Braised pork with prunes in beer

There is one hundred percent no smell of alcohol in the finished dish. But thanks to beer, the meat comes out very soft and tender.

According to this recipe, pork stewed with prunes is prepared as follows:

Cut a piece of pork weighing 700 g into cubes, dry them with a cardboard towel, add salt and pepper and leave at room temperature for 15 minutes.
Pour boiling water over prunes (100 g) until they become soft. After 10 minutes, cut the dried fruits into strips.
Chop the onion with a knife and fry in vegetable oil until transparent.
Fry the pork separately.
Place the onion in the frying pan with the meat and pour in 250 ml of beer. Simmer covered for 20 minutes.
After the designated time, add prunes, paprika, tarragon (½ tsp each) to the pork. Simmer the dish over low heat for another 20 minutes until done.

Pork in tomato sauce with prunes and dried cherries

Soft meat with a fascinating sweet and sour taste can be prepared according to the following recipe. Pork stewed with prunes is cooked in a frying pan in almost 30 minutes. This dish can be quickly prepared for dinner. The main thing is that all the ingredients are available and at hand.

The step-by-step manufacturing process consists of the following steps:

Cut moderately fatty pork meat (400 g) into medium-sized pieces, and chop onion (2 pieces) into half rings.
First fry the onion in a frying pan with vegetable oil until transparent, and after 2 minutes add pieces of meat to it. Reduce the heat so that the onion does not burn. Fry the meat for 5 minutes, stirring constantly.
Pour in balsamic vinegar (1 tbsp). Specifically, it will give the pork a sweet and sour taste.
Salt and pepper the dish in a frying pan, pour tomato sauce (2 tablespoons).
After 3 minutes, place 70 g of prunes and dried cherries into the frying pan. Mix all ingredients.
Keep the dish covered for another 5 minutes, after which you can remove the pan from the heat and place the meat on plates.

Pork stewed with vegetables and prunes

Using the following recipe you can prepare a very tasty meat stew. Prunes give it a special taste, a magical smell and make the pork more tender. This is a good option for a tasty and healthy lunch for the whole family.

According to the recipe, pork stewed with prunes, cabbage, bell peppers and tomatoes is prepared in the following sequence:

Fry onion (2 pieces) cut into half rings in vegetable oil. Once it becomes soft, transfer it from the pan to a plate.
In the remaining oil, fry the pork cut into large pieces (1 kg). At the very end, salt it and season with ground black pepper.
Chop cabbage (200 g), cut 3-4 tomatoes into slices, and bell pepper (200 g) into strips.
Soak the prunes for 10 minutes in hot water, and then cut them in half.
Prepare the sauce by mixing 100 g of sour cream and mayonnaise with 4 cloves of chopped garlic in one bowl.
Place the fried pork in a frying pan in an even layer, distribute the onion on top, then cabbage, peppers, tomatoes and prunes. Add little salt to any layer of vegetables.
Pour the ingredients in a frying pan with sour cream and mayonnaise sauce and 1 glass of water.
Simmer the dish covered for about 50 minutes or until the meat is cooked.

Meat baked with potatoes and prunes in the oven

Stewed pork cooked in the oven comes out incredibly tender and tasty. By adding water, the meat is not baked, but rather stewed and ultimately simply melts in the mouth.

The recipe for stewed pork with prunes and potatoes consists of following the usual steps:

Finely chop the pork (0.5 kg) and fry in vegetable oil with salt and spices (herbs de Provence, pepper).
Place the meat on the bottom of the clay dish. You can also distribute it into pots (5-6 pieces).
Place finely chopped onion on the pieces of pork, then grated carrots and prunes (10 pcs.). Distribute peeled and diced potatoes (1 kg) on top.
Add enough water so that it reaches the middle of the potato layer.
Spread mayonnaise on top of the potatoes and sprinkle with cheese if desired (optional).
Simmer the dish for 1 hour, then check the readiness of the potatoes. If necessary, continue production for another 20-30 minutes.

Pork with prunes in a slow cooker

If you wish and have a multicooker, you can prepare a tasty dish in it using any of the stew recipes presented above. In this case, the pork with prunes will simmer in the “Stew” mode for approximately 1-1.5 hours.

The most common recipe for such a dish for a slow cooker looks like this:

In a bowl, heat 3 tbsp. l. vegetable oil and fry small pieces of pork in it. Manufacturing mode - “Frying”.
After the meat juice has evaporated, add chopped onion to the bowl. Cook it with the pork for 5 minutes.
Next add tomato paste (1 tbsp) and stir.
Pour the ingredients in a bowl with water (0.5 l), add 1 tsp. salt and a pinch of dark pepper.
Turn on the “Stew” program and cook the meat in this mode for 90 minutes.

Making Tips

The following tips will help you prepare the dishes outlined above:

Suitable cuts for stewing pork include the thigh, brisket, neck or underbelly. A small amount of thin layers of fat on the meat will not hurt.
The balsamic vinegar in the recipe can be replaced with soy sauce (4 tablespoons), having previously mixed it with a tablespoon of honey.
Part of the prunes in any of the recipes can be replaced with dried apricots. But the taste of the dish will then be the most sweet.

Stewed pork with prunes in a frying pan

The weather outside is somewhat gloomy. And I wanted to arrange a little celebration for myself. Well, for the holiday and a corresponding dish. I chose pork instead. To make it a little more exotic, I decided to cook it with prunes. This dish has a very unusual taste.

Meat with blue-black fruits is very popular. A huge number of recipes talk about this. The beef stew is especially famous. But pork is not inferior to it. The combination with plum gives an indescribably rich and special taste, with both sweetness and pleasant sourness. Neither meat in pots nor meat prepared in French gives such a result. The meat pieces are soft and melt in your mouth. This dish is easy to prepare and takes little time. And the finished dish deserves to be on the ceremonial table among the most unique dishes. And on weekdays, you don’t have to give up this delicacy.

I chose the most common recipe. Well, I had ordinary prunes, the freshest, from a branch. But it still turned out very tasty. I am sharing my production method.

Pork recipe with prunes

You can use any kind of pulp for this dish. Both the neck and the ham are good. If there is a little fat on it, it will be even tastier and more tender. Plums are great for pickling any piece. I think that such a dish can be prepared not only with boneless parts, but also with those that have a small bone.

Fresh plums can be replaced with dried or dried ones. If they are very dry, they need to be soaked in water before cooking.

Pork – 500-600 g
Plums (prunes) - 8-10 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Salt - to taste
Dark ground pepper - 1/3 tsp
Seasoning for pork - 1/2 tsp
Vegetable oil - 1-2 tbsp. l

I used pork seasoning to enhance the taste. You can take your favorite herbs and spices. Well, dark ground pepper is enough. Together with onions and garlic they will create a harmonious combination.

Well, we’ve decided on the list of goods, let’s proceed to the cooking process itself.

If you took frozen meat, then it must be defrosted in advance. It is better to do this not with the help of water, especially hot water. In water it loses its juiciness and will be hard when eaten. It is better to take it out of the refrigerator in advance and allow it to thaw slowly and naturally.

How to stew pork with prunes

I washed the pork and cut it into medium pieces. This way they look great when served.

Pour vegetable oil into the frying pan and let it heat up thoroughly. Add pieces of pork. When it comes into contact with oil, the product should hiss. Fry them over medium heat on one side until golden brown.

At this time, while the meat is fried, I peeled the onion and cut it. I cut it into small pieces. But you can also use half rings if you are a fan of it. Its quantity also depends on your preferences. I took a small onion.

When the meat is fried on one side, I turn it over and also bring it to a golden state.

I fried the pork on both sides. Now I add chopped onion and mix it with pieces. It should also set and become translucent.

When the onion has become soft, translucent and golden, add salt, dark ground pepper and seasoning. I mix everything. Cover the pan with a lid and leave to simmer over medium heat for 5-7 minutes.

In the meantime, I got busy with plums. I washed them, divided them into halves and removed the seeds. I didn't cut them. Firstly, I had them small, and secondly, I like it when they are in this form.

Large prunes, also dried or dried, must be cut into large pieces.

I put the halves into the meat. I cover with a lid and continue to simmer the food for 10 minutes, now over low heat. The plums will give juice, so there will be enough marinade for now.

Now I peeled the garlic and finely chopped it. 2 cloves are enough for the smell and a small note in taste.

I put chopped garlic in the meat. I mix everything. Cover with a lid and simmer for another 5 minutes over low heat.

After this I add water. Cover with a lid and simmer the meat until fully cooked over low heat, about 20-30 minutes.

Here's my dish and it's ready. The meat became soft and tender, although it did not lose its shape. Fragrant and very tasty.

All that remains is to put it on a plate, top it with plum sauce with pieces of fruit, add a side dish and the freshest vegetables. And bring it to the table.

So I organized a modest celebration. The meal was a great success! Everyone liked it. Delightful special taste, appetizing smell and tender meat that melts in your mouth. Indeed, a ceremonial dish. But it’s very easy to prepare. And no effort is needed. Next time I’ll try to cook it with vegetables, and also with sour cream. Let's see what happens. Do you cook meat with prunes? Tell us in the comments.

Pork with prunes

Pork baked in the oven with prunes is a very tasty and easy-to-make dish that is suitable for an ordinary weekday lunch or dinner, and can also become a real hit at a gala feast. After all, this meat can be very beautifully and beautifully served on a platter in one huge, mouth-watering piece, surrounded by vegetables and herbs, and then simply cut into portions according to the number of guests. At the same time, it is especially comfortable and pleasant that this pork can be baked immediately with potatoes, so together with the meat, a tasty side dish comes out just as easily and simply.

Baked pork is a common festive dish that most people like, because during the manufacturing process the meat is coated with an appetizing golden brown crust on the outside, and the inside is very tender and juicy. And although pork is the fattest and rather high-calorie type of meat, nevertheless, on holidays and weekends you can take a break from diets and pamper your family and guests with this wonderful meat dish. Despite the fact that pork with prunes can be prepared from virtually any part of the pork carcass, for the ceremonial version of this dish I recommend using pork neck specifically, because the resulting meat will simply melt in your mouth.

The uniqueness of this recipe is that a large piece of pork is not completely cut into portioned pieces, which are coated on all sides with marinade and lined with sweet juicy prunes, then baked in the oven in foil. As a result of this manufacturing method, the meat retains all the juices inside itself and comes out breathtakingly soft and tender. In addition, it is very well saturated with the smells of prunes and spicy seasonings and has a pleasant sweetish and special taste. In another way, this dish is often called a “meat book”, since the slices of meat on a common base resemble the pages of a book in their appearance.

Be sure to try cooking pork with prunes in the oven using this simple recipe. This juicy and satisfying meat dish is sure to please your family and guests and will help transform even the most ordinary daily meal into a true feast!

Necessary information

Difficulty level:	3*	Serving Size:	120 g
Preparation time:	2 hours	Calorie content per serving:
Number of servings:	12	Cost of one serving:	73 rub.

How to cook pork with prunes in the oven - a recipe for pork baked in foil in one huge piece, with step-by-step photos

INGREDIENTS:

1.5 kg pork in one piece
200 g prunes
2 tsp. mustard
2 tbsp. l. mayonnaise
2 tbsp. l. soy sauce
3 - 4 teeth. garlic
salt pepper

COOKING METHOD:

1. In order to cook pork baked in the oven with prunes, first prepare a marinade for it. To do this, put mayonnaise, mustard, soy sauce and garlic through a press into a bowl.

2. Thoroughly mix all the ingredients of the marinade with a fork.
3. Wash and dry the pork well, lightly salt and pepper the outside of the meat. Create deep cuts along the entire piece of meat, not cutting all the way through. The result should be huge portioned pieces of pork 1.5 - 2 cm wide, attached to a common base and resembling a book in appearance.

4. Cover a large baking dish or baking sheet with foil and place the cooked pork on it.
Using a brush, generously coat the inside of any slice of meat with marinade. 5. Insert 2-3 pieces of prunes between the meat slices, then again coat the top and sides of the piece of meat with marinade.

6. If desired, the remaining space on the baking sheet can be filled with potatoes, cut into thick slices.
7. Wrap the mold or baking sheet tightly with foil and place in the oven, preheated to 200°, for 1 hour 15 minutes.

At the end of the designated time, remove the foil from above and allow the meat to brown for 10 - 15 minutes. Rosy, juicy and very appetizing pork with prunes, baked in the oven in foil, is ready!
After making it, you can immediately cut it into separate portions, but if the dish was intended for a festive table, then it would be even more beautiful to serve it as a whole piece surrounded by potatoes or other vegetables and herbs. Bon appetit!

Pork stewed with prunes

Pork mixes well with sweet and sour sauce, but it will be even tastier if it is immediately stewed in such a sauce or with sour fruits. One of the favorites among similar dishes is pork stewed with prunes. Meat prepared in this way has a harmonious taste and comes out tender, soft, and juicy.

Individuality of technology

Stewing pork with prunes is not difficult, and it’s hard to spoil this dish. But knowing a few secrets will allow you to create the finished culinary product even more delicious.

The first secret is choosing the ingredients for the dish. It requires pork pulp, maybe with fat, but the main thing is that the meat is fresh, from a young pig. Preference should be given to fresh, or in the latter case, chilled meat. Prunes also need beautiful, smooth, not overdried, preferably already pitted.
If the pork was frozen, then it must be defrosted evenly. It is best to place it in a pan of water at room temperature and wait, changing the water from time to time.
If the prunes are overdried, then they need to be soaked by soaking them in warm water for 15–20 minutes. You shouldn’t keep dried fruits in water for too long, because they can get soggy and lose their shape. You will have to carefully remove them from prunes with pits.
By marinating the meat before cooking, you will help it cook faster and remain soft and juicy. This is especially important for meat that has been frozen. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products; you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat must remain in the marinade for 1.5–2 hours.
Cut the meat into pieces of various sizes (this depends on the recipe), but certainly across the grain. Otherwise, it will take a long time to prepare, and later it will become difficult to chew. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portions or as goulash. These subtleties depend on the chosen recipe.

Pork stewed with prunes in tomato sauce

pork – 0.5 kg;
pitted prunes – 100–150 g;
tomato paste – 100 g;
onions – 100 g;
salt - to taste;
dark ground pepper - to taste;
reddish ground pepper - to taste;
vegetable oil (for frying) – as much as needed;
water - as needed.

Rinse the prunes, cover with warm water and leave for 15 minutes.
Rinse the meat and cut into pieces of one and a half to two centimeters.
Remove the prunes and squeeze to remove excess water. Cut into strips.
Peel the onion and cut into cubes.
Fry the meat in a frying pan in oil until it turns pale.
Add onions to the meat and fry them together for 10 minutes.
Season with salt and pepper, add tomato paste and prunes to the frying pan with the meat.
Fill with a glass of water and place on the stove.
Simmer covered over low heat for 1–1.5 hours, stirring occasionally and adding boiled water. The meat will be ready in an hour, but if you simmer it longer, it will become more tender and soak up the sauce better.

This is one of the most common recipes for making pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in cream sauce

Pork medallions – 0.8 kg;
pitted prunes – 100 g (8 large pieces);
olive oil – 25 ml;
butter – 50 g;
snow-white dry wine – 100 ml;
chicken broth – 150 ml;
cream 30–35 percent fat – 50 ml;
chopped parsley – 10 g;
flour - as much as needed;
salt and pepper mixture - to taste.

Rinse and dry the pork medallions. If you have a whole piece of meat, then cut it against the grain into portions.
Rinse the prunes and remove the pits as needed. Soak the dried fruits in warm water, keeping it in it for a quarter of an hour.
Make a cut in the center of each medallion and insert prunes into the cuts.
Mix flour with salt and pepper, roll medallions in it.
Place half a piece of butter in a deep frying pan and pour olive oil into it.
In the consistency of oils, fry the medallions on both sides until a tender crust forms.
Mix the broth with wine, simmer the meat in this sauce until it has evaporated almost one hundred percent.
Pour in the cream, add the remaining piece of butter, cover with a lid and simmer over low heat for another 10 minutes.
Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not very well known, because a dish prepared according to it will decorate even a festive table.

Pork stewed with prunes and vegetables

pork – 1 kg;
tomatoes – 0.3 kg;
cabbage – 0.2 kg;
prunes – 0.2 kg;
onions – 100 g;
carrots – 100 g;
sour cream – 0.2 l;
garlic – 2 cloves;
salt, ground dark pepper - to taste;
vegetable oil - as much as is needed for frying.

Rinse the meat and cut into small pieces.
Cut the onion into half rings and fry in oil.
Add the meat to the onion and fry them together until the meat changes color.
Place the meat and onions on the bottom of a cauldron or thick-walled pan.
Soak the prunes for 15 minutes, remove the seeds from them as necessary, and cut into not very small pieces. Place on meat.
Chop the cabbage and place in the next layer.
Grate the carrots and place on the cabbage.
Pour boiling water over the tomatoes and remove their skins. Cut into random pieces and place on top of the meat and other vegetables.
Add some salt and pepper.
Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
Pour in a glass of water, cover with a lid and place on low heat.
Simmer for an hour, occasionally removing the lid and stirring the dish. Watch the amount of water, adding more if necessary.

Despite the fact that the dish contains vegetables, there are not enough of them to eat it without a side dish. It goes great with mashed potatoes and stewed cabbage.

Pork stewed with prunes in a slow cooker

pork – 0.8 kg;
prunes – 0.2 kg;
onion – 0.2 kg;
bell pepper – 0.2 kg;
soy sauce – 50 ml;
vegetable oil – 50 ml;
spices - to taste;
water – 150 ml.

Cut the meat into not very small cubes.
Peel the prunes; if there are any, cut into strips, having previously soaked it in water.
Cut the onion into half rings.
Wash the pepper and remove the seeds. Cut into strips.
Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in baking or frying mode.
Add other ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
Close the lid and run the extinguishing program for an hour.

This is one of the most common recipes for making pork stewed with prunes. Despite the ease of preparation, the dish turns out to be very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be served at a formal table. This dish is usually served with a side dish of potatoes.