Author Topic: Ukrainian (Tushkovane Svynyna z Chornoslyv ) Pork and Prune Stew  (Read 512 times)

Olga Drozd

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Ukrainian (Tushkovane Svynyna z Chornoslyv ) Pork and Prune Stew

The prunes in Ukraine have a delicious smoky flavour.  To duplicate this flavor is to soak the prunes in smoky Chinese tea.

1/2 cup very strong tea such as (Lapsang Souchong tea)
1 1/3 cups pitted dried prunes, halved

3 Tablespoons unsalted butter - divided
3 Tablespoons vegetable oil - divided
2 large onions, coarsely chopped
2 1/2 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
All purpose flour for dusting the pork
3/4 cup homemade beef stock or canned broth
1/2 cup dry red wine
Bouquet garni (2 bay leaves, 1-inch piece cinnamon stick, 6 black peppercorns, and 2 cloves tied in a cheesecloth bag)
Salt and freshly ground black pepper, to taste
4 cloves garlic, crushed in a garlic press
2 Tablespoons red wine vinegar
Chopped fresh parsley for garnish

Over high heat bring the tea to a boil in a small saucepan.

In a small bowl place the prunes and pour over the tea. Let stand for 1 hour.  Remove the prunes and set aside. Reserve 1/2 of the soaking liquid.

In a heavy stove top and ovenproof casserole over medium heat  add 1/2 of the butter and 1/2 of the oil. Add the onions, and saute, stirring occasionally, until lightly coloured, about 12 minutes.  With a slotted spoon, remove the onions and set aside.

Meanwhile, preheat the oven to 350 degrees F.

Heat the remaining butter and oil in the casserole
over medium heat.  Dust the pork cubes with flour and brown them, a few at a time, until deeply coloured on all sides.

When all the pork is browned, return the onions to the casserole.  Add the stock, red wine, bouquet garni, and salt and pepper.  Bring to a boil, then cover and bake for 45 minutes.

Add the prunes, reserved soaking liquid, garlic, and vinegar to the casserole.  Stir, then bake, covered, for 20 minutes.

Uncover and bake for 10 to 15 minutes longer until the cooking liquid thickens and reduces somewhat.

Remove the bouquet garni and adjust the seasoning. Sprinkle the stew with parsley, and serve immediately.  Serve with broiled new potatoes, sprinkled with melted butter, dill, and plenty of minced garlic.  Serves 6.
« Last Edit: March 28, 2018, 01:18:24 PM by Olga Drozd »