Don’t be put off by the inclusion of prunes – they simply melt away to give a really rich, slightly sweet sauce. Serve with buttered noodles, pasta or mash.
1 tbsp olive oil
600g/1lb 5oz pork shoulder, roughly cut into 5cm/2in chunks
small knob of butter
1 onion, sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml/½ pint chicken stock
140g/5oz dried prunes (about 12)
handful of fresh parsley, chopped, to garnish
Takes 2 hours • Serves 4
1 Heat the oil in a flameproof casserole and cook the pork for about 10 minutes, turning occasionally, until it is golden brown all over. You need plenty of space in the pan, so cook the meat in two batches if it starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3–5 minutes until softened.
2 Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 minutes, stirring occasionally.
3 Tip in the prunes, top up with more stock or water if the meat isn’t covered, and cook for a further 45 minutes or so, uncovered, until really tender. Serve sprinkled with parsley.
Per serving 497 kcals, protein 29g, carbs 22g, fat 28g, sat fat 10g, fibre 1g, sugar none, salt 0.54g