Pork, Dried Plum and Port Stew – GFCFSF
January 05, 2014
Pork, Dried Plum and Port Stew - GFCFSF
4 pounds boneless pork shoulder, fat trimmed and cut into 1- to 1 1/2-inch pieces
1 teaspoon kosher salt, divided
Freshly ground pepper, to taste
2 tablespoons olive oil, divided
1 tablespoon GFCFSF margarine or coconut oil
1 cup minced shallots, (5-6 large) or sweet onions
2 teaspoons grated fresh ginger
3 cloves garlic, minced
1 tablespoon brown sugar or honey
1/4 cup sherry vinegar, or red-wine vinegar
1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced
1-1/2 cups beef broth (or chicken stock plus 1 teaspoon Worcestershire sauce)
2 cups large sulfite-free pitted prunes
1 cup port wine
Preheat oven to 350°F.
Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil and margarine in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate.
Add the remaining 1 tablespoon oil to the pot. Add shallots, garlic and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid.
Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes.
While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes.