Ragout of pork with drunken prunes and onions

6 servings

Ingredients

Quantity Ingredient
1½ cup Large Prunes -- preferably unpitted
¾ cup Dry White Wine
2 tablespoons Unsalted Butter
1 tablespoon Peanut Oil
3½ pounds (To 4) Boneless Shoulder Of Pork, cut in 1 1/2\" cubes
Salt
Black Pepper -- freshly ground
½ pounds Pearl Onions -- peeled *
large Grating Of Nutmeg
½ teaspoon Ground Ginger
2 teaspoons All-Purpose Flour
2 cups Beef Bouillon
2 tablespoons Red Wine Vinegar
1 teaspoon Granulated Sugar
2 teaspoons Arrowroot Mixed With A Little Bouillon

Directions

* TIP: Peeling peral onions is a little more time-consuming than using the peeled frozen ones, but the difference in taste and texture is enormous. A quick way to peel these little onions is to blanch them for 1 to 2 mins. Then, while they are still warm, peel off a thick layer of the onion with a sharp paring knife, making sure not to cut through the root end, or the onion will fall apart during cooking. You will end up with a smaller onion which is, in fact, much more attractive than the large pearl onions.

1. Combine the prunes and wine in a bowl and let soak overnight.

2. Preheat the oven to 375 F.

3. Melt the butter together with the oil in a large heavy skillet over medium heat. Saute the pork in batches until nicely browned on all sides. Remove from the skillet, season with salt and pepper, and set aside.

4. Add the onions to the skillet and saute until nicely browned.

Return the pork to the skillet, add the nutmeg, ginger, and flour, and cook for 2 mins, or until the onions are nicely glazed. Transfer to a large casserole or Dutch oven.

5. Drain the prunes and add the wine to the skillet. Simmer until reduced to 3 Tbs. Add the bouillon and bring to a boil. Pour over the meat, cover tightly, and braise in the oven for 1 hour and 30 mins.

Add the prunes and braise for 15 to 20 mins longer, or until the pork is tender but not falling apart.

6. Combine the vinegar and sugar in a small bowl.

7. Transfer the pork, prunes, and onions to a side dish and degrease the pan juices. Return the juices to the casserole, add the vinegar mixture, and bring to a simmer on top of the stove. Whisk in just enough of the arrowroot mixture so that the sauce lightly coats a spoon. Correct the seasoning, return the pork, prunes, and onions to the casseerole, and just heat through. Serve hot directly from the casserole.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-24-95 (00:17) (159) Fido: Cooking

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