Recept Svininy S Chernoslivom ★

Remove meat. Add onions to the same pot. Cook until soft and golden.

This "stew" style is perfect for weeknights because it is forgiving and incredibly juicy. Pork: 2 lbs (1kg) shoulder or neck (cut into 1-inch cubes) Prunes: 1 cup (pitted, halved) Aromatics: 1 large onion (sliced), 2 garlic cloves (minced) Liquid: 1 cup beef stock or water recept svininy s chernoslivom

Pour in stock and any optional spirits. Add the bay leaf. Remove meat

Cover and cook on low heat (stove) or in a 350°F (175°C) oven for 1 to 1.5 hours until the meat is fork-tender. Pork With Port and Prunes This "stew" style is perfect for weeknights because

Pat pork dry. Brown it in a heavy pot with oil over high heat. Work in batches to avoid crowding.

Return meat to the pot. Stir in garlic, tomato paste, and prunes.

1 tbsp tomato paste, 1 bay leaf, salt, and black pepper Optional: A splash of cognac or brandy for depth Instructions