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Ragout of Pork & Prunes

January/February 2009

Your rating: None Average: 4.1 (59 votes)

Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash combined with a few dried apricots. Serve with polenta and roasted carrots.



READER'S COMMENT:
"Wow, this dish was delicious! I served with some rice and roasted carrots (the recipe with cardamon on this web). I didn't have port wine so I substituted with half Marsala wine and half apple juice. I'm sure it made the dish a little...
Ragout of Pork & Prunes

7 Reviews for Ragout of Pork & Prunes

10/03/2015
Anonymous
Even Better the Next Day

Made this almost exactly as written except I substituted Madeira for the Port since that's what I had on hand. It was very good the first night but the leftovers were even better. I think this is one of those dishes that benefits from being cooked, refrigerated for a day then reheated. I've served it over pasta but its even better over soft polenta. This one is a keeper.

Comments
02/03/2013
Anonymous
Richly flavoured yet simple

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.

Comments
01/20/2013

I served this to some friends last night accompanied by the Citrus Salad with Olives and Radicchio and the Cardamom Butter Carrots (thanks, ymatsuda!) It really was fantastic and I received many compliments.

I recommend using port as specified, but buy the cheapest bottle you can find (I found a bottle of Taylor Tawny for about $5).

I prepared the dish the day before, which was very convenient, and, in step 5, I baked the pork for two hours because after 1 & 1/2 hours it still didn't seem "very tender". As a result, the next day when it came time to warm it up for serving, the pork was super tender, the prunes were only just holding together, and the sauce needed no reduction. In other words: perfection!

I will definitely be making this again!

Comments
07/15/2012
Anonymous
Gotta try this!

I made this exactly as the recipe calls for. My family loved it. The only changes I would make would be to cut the prunes into small bite size pieces so they melt into the sauce a little more. The flavor the prunes impart to the dish is deep, sweet and blends excellently with the port. I served with rice but can't wait to try with other side dishes.

Comments
10/17/2010

Wow, this dish was delicious! I served with some rice and roasted carrots (the recipe with cardamon on this web).
I didn't have port wine so I substituted with half Marsala wine and half apple juice. I'm sure it made the dish a little different flavor than the recipe intended for but the outcome was great.
I'll make sure to buy some port wine next time I make this recipe though.

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