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Pork Stew with Prunes & Apricots

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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 servings

PREP

15 min

COOK

45 min

READY

60 min

Pork 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

3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML GARLIC POWDER
1 453.6
POUND G PORK
cut in 1" chunks
3 3
STALKS STALKS CELERY
chopped *
1 1
MEDIUM MEDIUM ONION
chopped
½ 2.5
TEASPOON ML CUMIN
ground
¼ 59
CUP ML BRANDY *
1 ½ 355
CUPS ML PRUNE
pitted, halved *
½ 2.5
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML BLACK PEPPER
2 30
TABLESPOONS ML VEGETABLE OIL
2 2
EACH CARROTS
cut in 1/2 " pieces
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML ALLSPICE
ground
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML APRICOTS, DRIED
dried *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 388 45% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 264mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 75g
Vitamin A 112% Vitamin C 16%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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