Pork Stew with Prunes & Apricots
Submitted by scott62
Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minPork chunks dredged in seasoned flour, browned hard, then braised with brandy, chicken broth, and a spice blend of cumin, allspice, and paprika. Prunes and dried apricots go in near the end, softening into sweet, jammy bites that balance the savory, spiced meat.
The flour coating on the pork does two jobs: it creates a browned crust during searing and thickens the braising liquid as the stew simmers. No separate roux or cornstarch slurry needed.
Brandy deglazes the pot after the vegetables cook, lifting all the browned bits off the bottom and adding a warm, fruity depth that complements the dried fruit. Two minutes of cooking burns off the alcohol and concentrates the flavor.
The prunes and apricots only need 10 minutes at the end. Adding them too early turns them to mush. You want them tender but still holding their shape, creating distinct pockets of sweetness against the savory pork.
Chef Tips
- Brown the pork in batches. Crowding the pan drops the temperature and you get gray, steamed meat instead of a deep sear.
- Use a shake bag for the flour coating. A few pieces at a time, shaken until evenly coated.
- Halve the prunes before adding so they distribute better and each spoonful gets some fruit.
- Serve over wide egg noodles to catch the thick, fruity sauce.
Variations
- Lamb version: Replace pork with lamb shoulder chunks for a more traditionally North African flavor.
- Tagine style: Add a cinnamon stick and honey to the braise for a sweeter, more Moroccan approach.
Ingredients
Directions
In a plastic bag combine the flour, ¼ teaspoon of the salt, paprika, garlic powder, and ⅛ teaspoon of the pepper.
Add a few pieces of the meat, and shake in the flour until coated.
Repeat with the remaining meat; set aside.
In a heavy saucepan, heat oil over medium high heat.
Add meat several pieces at a time and brown.
Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice.
Cook stirring, 5 minutes.
Stir in brandy and cook 2 minutes. Add broth, pork, remaining ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
Bring to a boil.
Cover and simmer 45 minutes, stirring occasionally.
Add prunes and apri- cots, and cook 10 minutes or until fruits are tender.
Serve over noodles.
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