Can I make this dish ahead of time?
Yes, this dish often tastes even better the next day as the flavors meld. Prepare it a day in advance and gently reheat.
DINNER
Ukrainian Braised Pork with Prunes and Cream Sauce
This hearty Ukrainian dish features tender pork braised with sweet prunes, creating a rich and savory flavor profile. Finished with a touch of cream, it's a comforting meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Pat the pork cubes dry with paper towels and season them with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
02
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches on all sides, about 3-4 minutes per batch. Remove the browned pork and set aside.
03
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and dried marjoram, cooking for another 1 minute until fragrant.
04
Return the browned pork to the pot. Pour in 1 cup of chicken broth and add the halved prunes. Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 75-80 minutes, or until the pork is very tender.
05
Stir in 1/2 cup of heavy cream and cook for an additional 5 minutes, uncovered, allowing the sauce to slightly thicken. Taste and adjust seasoning if necessary.
06
Serve hot with your preferred side dish.
About This Recipe
This hearty Ukrainian dish features tender pork braised with sweet prunes, creating a rich and savory flavor profile. Finished with a touch of cream, it's a comforting meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can deglaze the pot with a splash of dry red wine after browning the pork and before adding the onions. Ensure the prunes are pitted to avoid any unpleasant surprises.
Easy Substitutions
Pork loin can be used instead of pork shoulder, but reduce the braising time to 60-70 minutes. Dried apricots can replace prunes for a slightly different sweetness. Beef broth can be used in place of chicken broth.
Storage & Reheating
Store leftover braised pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
This Ukrainian Braised Pork with Prunes and Cream Sauce pairs wonderfully with creamy mashed potatoes, buckwheat kasha, or wide egg noodles. A side of steamed green beans or a simple cucumber salad would also complement the dish beautifully.
Common Mistakes
Overcrowding the pot when browning the pork can lead to steaming instead of browning, resulting in less flavor. Brown the pork in batches to ensure a good sear. Not braising long enough will result in tough pork; ensure the meat is fork-tender before finishing. Adding the cream too early can cause it to curdle; always add it towards the end of the cooking process.
Frequently Asked Questions
What kind of prunes should I use?
Use pitted, dried prunes. Avoid any that are sugar-coated or artificially flavored.
Can I freeze this dish?
Yes, you can freeze the braised pork (without the cream, if possible, as cream can sometimes separate upon thawing) in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat.
MORE TO KNOW
Braising is a fantastic technique for tougher cuts of meat like pork shoulder, as the long, slow cooking in liquid breaks down connective tissues, resulting in incredibly tender and flavorful results. The prunes not only add sweetness but also a subtle acidity that balances the richness of the pork and cream. If your sauce is too thin, you can remove the pork and prunes, then reduce the sauce over medium-high heat until it reaches your desired consistency before returning the pork and prunes.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.