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Ragout of pork & prunes

RagoutPorkPrunes

Dinner today, November 24, 2016
I know it's thanks giving , and may is celebrating with turkey , here in Denmark the tradition is not yet here, but next year I will make Turkey. This is a sweet alternative , and really delicious, serve with rice and green salad
10 servings

  • 4 lbs. boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
  • 1 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil, divided
  • 1 tablespoon butter
  • 1 cup minced shallots, (5-6 large)
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon brown sugar
  • ¼ cup sherry vinegar, or red-wine vinegar
  • 1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced
  • 1 ½ cups reduced-sodium beef broth
  • 2 cups large pitted prunes
  • 1 cup tawny port, (see Note)
  • 2 tablespoons water
  • 2 teaspoons cornstarch

1) Preheat oven to 350°F.

2)
Season pork with 1/2 teaspoon salt and plenty of pepper.

3)
Heat 1 tablespoon oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate.

4)
Add the remaining 1 tablespoon oil to the pot. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid.

5)
Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes.

6)
While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes.

7)
Combine water and cornstarch in a small bowl. Transfer the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon. Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.

Nutritional notes:
Per serving: 314 calories; 13 g fat ( 4 g sat , 6 g mono ); 53 mg cholesterol; 30 g carbohydrates; 14 g protein; 3 g fiber; 333 mg sodium; 508 mg potassium.

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