October 19, 2005

pork with prunes

1 lb boneless country style ribs (or thick pork chops)
3 small shallots (or 1 giant), sliced
big handful of dried prunes, maybe a cup's worth
sherry vinegar
2 cups chicken broth &/or water
juniper berries
ground allspice
salt & pepper
olive oil
1 tbsp butter

Salt & pepper the pork. Sprinkle with a bunch of flour and dredge well. Heat olive oil in a large deep skillet or dutch oven and brown the meat well on all sides. Add the butter, and when melted add the shallots. Saute till shallots start to go clear, then sprinkle a bit of the allspice over everything, and keep frying. Add 10 juniper berries, several tablespoons of vinegar, a splash of bourbon, and maybe 1/4 cup of sherry. Put in the prunes, cut up if you like, and the broth. Bring to simmer, and braise for a good long time. I covered mine for a while, but then left it open to reduce. I forgot about mine completely, so it stewed for at least 2 hours and nearly burned, but the meat got all nice and soft and the sauce is thick & velvety.

Posted by foodnerd at October 19, 2005 08:00 PM
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