This has rapidly become my favourite pork recipe. It is simple to prepare and forgiving if you have to make substitutions. For instance, I've made it twice with red vermouth instead of port for equally delicious results. I usually buy Pork Blade steaks and trim as much fat off them as I can before browning them which left me with no fat to skim. I also chop up my prunes and let them soak in the Port/Vermouth/Sherry while the stew is in the oven - this speeds up the disintegration and lets the flavour develop. I also do not use the corn starch thickener as I find that the disintegrated prunes thicken the stew nicely. I serve it in a bowl over brown and wild rice.