Description
Rich French countryside flavors shine through this classic pork and prune casserole, blending tender meat with sweet dried fruit in a hearty wine-infused sauce. Comforting and rustic, you’ll savor each spoonful of this traditional French regional dish that warms both heart and palate.
Ingredients
Scale
Meat:
- 1.5 kilograms (3.3 pounds) pork shoulder, diced
Liquid and Flavor Enhancers:
- 1 cup port or prune juice
- 1/2 cup (120 milliliters) water
- 1 tablespoon olive oil
Seasonings and Additional Ingredients:
- 1/2 cup (60 grams) plain flour
- 375 grams (13.2 ounces) pitted prunes
- 2 tablespoons thyme leaves
- 1 large brown onion, cut into wedges
- 2 garlic cloves, crushed
- Salt
- Pepper
Instructions
- Dust the pork pieces with seasoned flour, ensuring an even, light coating that will help create a golden crust.
- Heat olive oil in a heavy skillet and sear the floured pork in multiple batches, developing a rich caramelized exterior for approximately 3-4 minutes per side.
- Remove the browned meat and in the same pan, sauté chopped onions and minced garlic until they become translucent and fragrant, about 3 minutes.
- Transfer the seared pork, softened onions, and garlic into a slow cooker or casserole dish with deep sides.
- Pour port wine or prune juice along with water into the cooking vessel, then add whole prunes and fresh thyme sprigs, gently stirring to distribute ingredients evenly.
- Cover the dish and slow cook at 300°F for 3-4 hours, allowing the meat to become incredibly tender and the sauce to reduce and intensify in flavor, creating a rich, luxurious consistency.
- Once cooking is complete, taste and adjust seasoning if needed, then let the casserole rest for 10 minutes before serving to allow flavors to meld and sauce to thicken slightly.
Notes
- Coat meat thoroughly with seasoned flour to create a delicious golden crust that locks in flavor and helps thicken the sauce.
- Brown pork in batches to prevent overcrowding, ensuring each piece develops a rich, caramelized exterior that adds depth to the dish.
- Use low and slow cooking method to transform tough pork cuts into meltingly tender meat that absorbs the sweet and savory prune sauce.
- Swap port wine with chicken broth or apple juice for a non-alcoholic version that maintains the recipe’s rich, complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 3 hours 37 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 130 mg