Pork and prunes are two great products that complement each other perfectly.
Of these, you can cook a huge number of dishes that have wonderful taste.
Pork with prunes - general principles of cooking
For pork with prunes are mainly used pulp, less often ribs. It is better to take chilled or fresh meat, in which case the dish will turn out much softer and juicier than with the product that was frozen. If the recipe does not specify the shape of the cut, then you can chop the pieces to your taste. But you should always remember that any meat is cut against the fibers. In this case, it is well absorbed sauces, flavors, cooked much faster.
But is it really not possible to cook frozen pork with prunes? Sure you may! But preliminary preparation is required. First, the meat must be thawed slowly, it is better to do it in the refrigerator or in ice water. Secondly, in order to make sure the dish turned out, it is better to marinate the pieces in advance.
What is marinated pork:
• cream, sour cream;
• mayonnaise;
• soy sauce;
• water brine;
• fruit juice.
But with lemons, tomatoes and other acidic foods need to be careful, as they can make pork with prunes even tougher.
Prunes in dishes are used without pits, usually cut into small pieces. If it is dry and hard enough, then you need to soak it in water, but do not overdo it so that the taste does not go away in the liquid. Even more carefully you need to soak the dried fruits in boiling water, they can become loose and will be unsuitable for further heat treatment.
Recipe 1: Pork with prunes and tomato stew
This dish can be called an analogue of goulash, but it is much softer and has an unmatched aroma. For the preparation of stewed pork with prunes, you can use any meat, including with fat.
Ingredients Required • 0.7 kg of pork;
• 20 prune stuff;
• 1 spoon of tomato paste;
• 1 onion;
• spices, some oil.
Method of preparation
1. Wash the prunes, fill with warm water and let them swell while we prepare the meat.
2. Pork cut into cubes, like goulash. But you can dice.
3. Pour some butter into the pan, heat it up and fry the meat pieces on high heat.
4. Peel the onion, shred arbitrarily and fry together with the pork.
5. Cut the prunes into small straws, send them to the meat with onions, add tomato paste.
6. Pour a glass of boiling water into the pan, mix everything thoroughly, add salt and simmer on low heat for 40 minutes.
Recipe 2: Stewed pork with prunes and vegetables
The recipe for a chic vegetable stew with pork and prunes. The dish is quite simple; it is cooked in a cauldron or a deep frying pan, but you can also use a whole bowl.
Ingredients Required
• 1 kg of pork;
• 3 tomatoes;
• 0.2 kg of cabbage;
• 0.2 kg of prunes;
• 1 onion and carrot;
• 0.2 kg sour cream;
• salt pepper;
• butter.
Method of preparation
1. Shred the onion in half rings, fry in a pan until golden brown.
2. Cut the meat into cubes, fry slightly in a cauldron, put onions, chopped prunes, then carrots and cabbage on top. Salt each layer, sprinkle with spices.
3. Remove tomatoes from the skin and cut them into small slices or cubes. Put on top of cabbage.
4. Add a little salt to the sour cream, chopped garlic and spread on tomatoes, smear with a spoon.
5. On the edge, gently pour in 100 ml of water and simmer until ready on a low heat for about an hour.
Recipe 3: Pork stewed with prunes in portions
For cooking pork with prunes you will need portions of meat, palm-sized and 1.5-2 cm thick. It is better to take the neck part, it will be more tender. Tomatoes, if necessary, can be replaced by tomato sauce at the rate of 1 spoon per fruit.
Ingredients Required • 6-8 pieces of pork;
• 10 pieces. prunes;
• onion;
• 2 tomatoes;
• some flour;
• 50 gr. butter, it is better to use cream;
• spices;
• 0.3 l broth.
Method of preparation
1. Put a piece of butter in the pan and set it on the stove. Pieces of meat dipped in flour and fry on both sides until a brown crust. Then take out in a separate bowl and empty the pan.
2. Cut the onion into small cubes, lightly fry in a frying pan.
3. Remove the skin from the tomatoes, chop the flesh. Prune cut in half.
4. Spread over the onion slices of meat, tomatoes on top, then prunes.
5. Add salt to the broth, any spices, mix and pour into the pan. Cover and simmer for an hour. We try meat. It should be very soft, if not enough, then stew before the desired state.
Recipe 4: Pork with prunes “Divine Taste” in the oven
The meat is tender and juicy. For cooking pork with prunes you will need one large piece, preferably a thick one, resembling a rectangle. You can take a layer of fat. We will cook in the oven.
Ingredients Required
• a piece of pork 1-1,2 kg;
• 2 spoons of mayonnaise;
• 24 pcs. prunes;
• A spoon of mustard powder;
• 2 spoons of brandy;
• 6 slices of hard cheese;
• spices.
Method of preparation
1. Pork is thoroughly washed, dried with a towel and made on a piece of 6 cross-sections, not reaching 0.5 cm to the end.
2. We wash the prunes, put them into a small saucepan or a metal cup, add 50 ml of water and brandy, put them on the stove and evaporate the liquid. The fruits should be soft.
3. Mix mayonnaise, mustard, spices, salt well. We smear pork, we well rub each pocket with mass.
4. Put in each hole 4 prunes and a slice of hard cheese. Top slice again grease the remaining sauce, shift in the form, cover with foil and remove the pork with prune marinate in the refrigerator for 2 hours. 5. Put in the oven for 1.5 hours and cook at 200 ° C, without removing the foil. Then we remove it and fry until golden brown.
Recipe 5: Pork with prunes and mushrooms in the oven
Festive dish of pork with prunes, for which you will need portions of the pieces for the chops. It is better if they are large enough, palm-sized. You can use any mushrooms; by default, champignons are included in the recipe, since they do not require pre-boiling and reduce the cooking time.
Ingredients Required
• 6-8 pieces of meat;
• 0.2 kg of mushrooms;
• 0.1 kg of prunes;
• onion;
• spoon of mayonnaise;
• butter;
• 0.2 kg of cheese;
• pepper, salt.
Method of preparation
1. Clean and finely cut the onion, mushrooms as well. Fry everything together in a pan with butter. Salt, add to taste pepper, mayonnaise and mix well.
2. Beat the meat slightly, rub it in salt and lay it on a greased baking sheet.
3. We spread on top of each piece of stuffing, distribute all.
4. Three grated hard cheese and lay out on the filling, gently press.
5. Put the meat in the oven and bake for 40 minutes at 190 ° C.
Recipe 6: Pork with prunes and garlic in the oven
Unusually aromatic variation of boiled pork, for the preparation of which you need a sleeve for baking. He will keep all the juices in the pork with prunes and stay soft. Baked ham is cooked with real Georgian adjika, it turns out quite spicy. Opponents of vigorous tastes can use any ketchup.
Ingredients
• a piece of pork;
• prunes;
• garlic;
• adjika;
• salt.
Method of preparation
1. We wash a piece of pulp under running water, free from excess fat and films. Drain with a napkin.
2. Clean the garlic, cut each clove in half. Prune cut into several pieces.
3. Shpiguye meat pieces of garlic and prunes, rub on top with salt, then thickly coat with adzhika. Put it in a container with a lid and put it in the fridge for 4-5 hours, you can leave it for a night or even for a day, the meat will only taste better. 4. We get pork with prunes from the fridge, re-lubricate with adjika, put in a baking sleeve and cook in an oven at 180 ° C. A piece weighing 1 kg is sufficient 80-90 minutes.
5. Then cut the sleeve and fry for another 5-10 minutes until a crust appears. It is important not to overdry meat, so do not need to keep for a long time. It will be dark enough from above because of adzhika.
Recipe 7: Simple pork with prunes in a slow cooker
Easy recipe for cooking pork with prunes in a slow cooker, which does not require much time. Meat turns out stew, with interesting aroma and gentle taste. Pulp is used with any part of the carcass.
Ingredients Required
• 0.8 kg of meat;
• 2 bulbs;
• 1 Bulgarian pepper;
• 0.2 kg of prunes;
• 50 gr. soy sauce;
• 2 spoons of butter;
• spices.
Method of preparation
1. Prepare the products. Cut the meat into arbitrary slices, not very large. Peel the onion and pepper and shred the straw. Prunes as well.
2. Mix the soy sauce with 150 ml of water, add salt and any other spices to taste. Mix and set aside.
3. Lay in a slow cooker in order: butter, chopped pork, prunes, onions with pepper.
4. Fill with prepared sauce, close the lid and cook for 1.5 hours on the stewing program.
Recipe 8: Pork with prunes in a mustard-yogurt crust in a slow cooker
In a slow cooker, you can not only boil or simmer the meat, but also cook the boiled pork for cutting. Such pork is made with prunes easily, it turns out always successful. You can also use dried apricots for mashing, then the meat will get sour.
Ingredients Required
• a piece of pulp 1 kg;
• a handful of prunes;
• spoon of mustard;
• 2 tbsp. l savory yogurt;
• dried basil, pepper, salt.
Method of preparation
1. Wash the prunes, cut them in half lengthwise. Sprinkle with chopped basil and mix.
2. Wash the meat, dry it with a towel, make cuts with a knife and put each prune in it. Quantity at its discretion, how much will fit in a piece. 3. Mix yogurt with spicy mustard, rub with a spoon. Rub a piece of meat with salt, then coat with sauce and send pork with prunes to a slow cooker. Cover with a lid, give to marinate for a couple of hours. If the sauce remains, then before cooking, you can grease the piece again.
4. Cooking on the quenching program an hour. It is not necessary to add liquid, meat will emit a sufficient amount of moisture.
Recipe 9: Pork with prunes and sour cream in a slow cooker
In this recipe for pork with prunes, you can use fresh cream instead of sour cream. The taste of the dish will not suffer from this.
Ingredients Required
• 0.5 kg of meat;
• 0.1 kg of prunes;
• 0.2 kg sour cream;
• a spoonful of flour;
• some vegetable oil;
• spices for meat.
Method of preparation
1. Cut the meat into small cubes, chop onions arbitrarily.
2. Pour some vegetable oil into the slow cooker, spread the onion, on top of the pieces of meat.
3. Prune cut into pieces, send to the meat, laying between the pieces so that the taste and aroma is distributed evenly.
4. Sprinkle everything with spices for meat, add a little salt. Mix the flour with sour cream, pour into the slow cooker.
5. Cover with a lid and cook for 1 hour extinguishing mode. If suddenly the meat remains hard, then time can be extended.
Recipe 10: Pork fingers with prunes in honey sauce
For this dish you need a good pork, better neck. The piece must be cut into thin layers, according to the number of fingers.
Ingredients Required
• 0.6 kg of pulp;
• 0.2 kg of prunes;
• 0.3 kg of hard cheese.
For honey sauce:
• 200 ml of water;
• 1 spoon of honey;
• salt;
• 4 tablespoons of cream;
• mustard spoon.
Method of preparation
1. Cut the meat on thin plates, beat off.
2. We pre-soak the prunes, remove them from the water and gently squeeze. Cut into strips, mix with half the grated cheese. The second part will leave for sprinkling.
3. Put a spoonful of the filling on a piece of meat and roll it up. The edge can not fasten. We roll up such rolls from the remaining pieces of meat, the whole filling should go. 4. Fold the fingers in a greased baking form with a seam down.
5. Cooking sauce. To do this, dissolve honey in water, add mustard, cream, salt to taste.
6. Fill fingers and cook in the oven for half an hour at 200 ° C. Then we take out the form, put on each finger the remains of grated cheese and bake for another 15 minutes until golden brown.
Pork with prunes - tips and tricks
• In order to avoid splashing of meat and to keep the pieces of the same thickness, this should be done through a plastic film.
• If the pork is in the freezer for a long time, the meat will be dry. In this case, before cooking, the pieces must be rubbed with ready-made mustard or its mixture with soy sauce.
• If you cannot cook tasty and juicy pork in the oven, the piece turns out to be dry and tough, then the sleeve for roasting will help. In it, the meat always turns juicier and more tender.
• Pruning for mashing needs to be soaked in water beforehand, otherwise it will pick up juices from the meat.
• When baking pieces of meat in foil or in a sleeve, you can put peeled and salted potatoes on the edges. And then it will not be necessary to solve the issue with a side dish. You can also immediately cut the potatoes with harmonica, stuffed with bacon, then you get a festive side dish.
