How to Make Braised Pork With Prune and Brandy Sauce

Braised pork with prune and brandy sauce is a rich, flavorful dish that combines the culinary ideas and ingredients of different areas, including Germany, Belgium, the Netherlands and France. Braised pork with prune and brandy sauce is such a complex dish that some may not have the refined palate for it. Those who are daring and willing to try a dish that blends some of the most intriguing flavors and textures found in fusion cuisine will be greatly rewarded. Does this Spark an idea?

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20 large prunes, pitted
½ cup brandy
½ tbsp. grated lemon rind
7 tbsp. unsalted butter
8 oz. pork, diced
1 cup pork stock
2 tbsp. lemon juice
Sprig of thyme
Bay leaf
1 cup heavy whipping cream
1 tsp. potato flour
Kosher salt (to taste)
Ground black pepper (to taste)
2 tbsp. chopped fresh parsley

Instructions

- 1
  
  Place the prunes in a small bowl and mix with the brandy and lemon rind. Cover and marinate for eight hours or overnight.
- 2
  
  Melt the butter in a large non-stick skillet over medium heat. Add the pork and cook for 10 to 12 minutes, turning and stirring frequently. Mix the stock, lemon juice, thyme and bay leaf in a small mixing bowl. Add this mixture to the skillet slowly while stirring. Cover and simmer over low heat for one hour. Transfer the braised pork to the center of a large serving platter.
- 3
  
  Bring the liquid in the skillet to a boil and stir in the cream. Remove and discard the bay leaf and thyme. Season the contents of the skillet with salt and pepper to taste.
- 4
  
  Mix the potato flour with 1 tbsp. cold water in a small mixing bowl until it is the consistency of a thick paste. Add the paste to the sauce in the skillet and stir. Add the prunes and liquid to the skillet and cook over low heat for 9 to 12 minutes.
- 5
  
  Pour the sauce over the pork and sprinkle fresh chopped parsley over the top. Serve immediately with vegetables of your choice.

Tips & Warnings

A side dish of baked brussels sprouts or carrots and peas works very well alongside the braised pork.

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