Spicy Braised Pork with Prunes, Wine & Cognac

Make it for a special occasion or a special person!

Ingredients

• 2 kg pork loin cut into large pieces
• 400 g canned chopped tomatoes
• 350 g dried prunes
• 300 ml Greek Mavrodaphne wine (or sweet red Port wine)
• 200 ml vegetable stock
• 100 ml cognac
• 6 allspice berries
• 3 tablespoons honey
• 2 tablespoons tomato paste
• 2 cinnamon sticks
• 2 bay leaves
• 2 cloves of garlic thinly sliced
• 1 teaspoon whole cloves
• 1 kg onions cut into thick slices
• salt
• pepper
• extra virgin olive oil

Instructions

• Preheat the oven to 180° C (356° F) Fan.
• Place a pan over medium heat and let it get very hot. Add some olive oil and the meat in batches. Sear on all sides, until golden brown.
• When ready, transfer to a bowl and set aside.
• Place the same pan back on the heat. Add a little olive oil and the onions. Mix and sauté for 5 minutes, until they caramelize nicely.
• Place the meat, onions and the rest of the ingredients in a clay pot or a dutch oven. Mix, cover the pot with a lid, and bake for 2 ½ hours, until the meat is soft and juicy.

Notes

Related: Braised Pork with Tomato Sauce (Rosto Naxos, Greece) Related: Braised Pork Belly with Chilies

Related: Honey Glazed Fried Pork Belly with Carrots Related: Tigania: Greek Pork with Lemon & Mustard Sauce Related: Roast Pork Belly with Apple Sauce

Related: French Pork Stew Related: Greek-Style Braised Pork with Orange, Honey, and Peppers