For a casserole recipe (opens in new tab) that’s full of flavour, give this slow-braised pork and prune casserole a go. The pomegranate molasses and dried prunes give a sweetness to the sauce, while the chilli and spices give this slow cooker recipe (opens in new tab) a nice kick.
HOW TO MAKE SPICY SLOW-BRAISED PORK AND PRUNES
Method
On a medium heat fry the chunks of pork in the oil in a large casserole until well browned all over then remove and set aside whilst you gently fry the onion, on a low heat, until soft. Add the garlic, chilli, ginger, coriander stems and fennel seeds for a further 2 minutes. Then the ground coriander and cumin along with 100ml (3fl oz) of water, to protect the spices from burning and cook gently for 5 minutes, stirring.
Pour in the chicken stock and lemon juice and bring to a simmer, reduce the heat and return the browned pork to the casserole. Then on the lowest heat simmer, covered but stirring occasionally, for 3 hours or until the pork is fall apart meltingly tender.
With a slotted spoon remove the pork from the casserole and set aside to rest and cool slightly whilst you add the prunes to the casserole. Skim the fat off the liquid then stir the pomegranate molasses, maple syrup and tamari, into the cooking juices and simmer to reduce by half.
Shred the meat into bite size chunks, check the seasoning of the liquid then return the meat to the juices to serve as a stew or serve hunks of juicy meat on a serving platter scattered with the remaining coriander. This would be delicious alongside jewelled pomegranate couscous.
Ingredients
- 1 1/2 kg (3lb 6oz) boneless shoulder, or leg of pork, trimmed of excess fat and cut into large 10cm (4in) chunks
- 4tbsp olive oil
- 2 onions, peeled and sliced
- 3 garlic cloves, peeled and crushed
- 2 red chillies, deseeded and chopped
- 4cm (1 1/2in) root ginger, grated
- large bunch coriander, leaves picked, stalks finely chopped
- 2tsp ground cumin
- 1tsp sumac
- 1tsp fennel seeds
- 1/2tsp ground coriander
- 1/4tsp ground cloves
- 1 litre (1 3/4pt) free-range chicken chicken stock
- 50ml (2fl oz) lemon juice
- 2tbsp pomegranate molasses
- 2tbsp maple syrup
- 2tbsp tamari or soy sauce
- 250g (9oz) soft dried prunes
Top Tip for making Spicy Slow-braised Pork and Prunes
If using a slowcooker, either follow step 1 then add the remaining ingredients, or add everything to the slowcooker in one step. Reducing the liquid by a third, cover with the lid and cook on a low setting for 8-10 hours
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published
-
Prince Charles breaks strict diet for Big Jubilee Lunch in London
The Prince of Wales made a rare exception to his meal plan to enjoy the Big Jubilee Lunch in honor of the Queen's 70-year-long reign
By Emma Dooney • Published
-
The Queen's nerdy trick revealed to stunned lunch guests
The Queen's nerdy trick was uncovered during a lunch at Windsor Castle, when she identified makes and models of planes by sound alone
By Aoife Hanna • Published