Recipe by Lou van
Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn.
- 600 ml chicken stock
- 18 dried pitted prunes
- 675 g stewing pork, cubed
- 25 g seasoned flour
- 2 tablespoons oil
- 2 bay leaves
- salt and pepper
- 2 tablespoons red currant jelly
- 1 -2 teaspoon cornflour (depending on how thick you like the sauce)
Directions See How It's Made
- Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
- Coat the pork in the seasoned flour.
- Heat the oil in a large saucepan and brown the pork and remove from the pan.
- Strain the stock from the prunes put the prunes to one side.
- Gradually add the stock to the pan and deglaze.
- Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
- Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
- Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
- Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
- Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
- Add the meat and prunes to the sauce to heat through.
- Season and serve.