Ragout of Pork and Prunes

INGREDIENTS:

• 2 Pounds Boneless Pork Shoulder, Cut Into 1-1/2-Inch Pieces
• 1 Teaspoon Salt, Divided
  
• Fresh Ground Pepper To Taste
• 2 Tablespoons Canola Oil, Divided
• 1 Tablespoon Butter
  
• 1/2 Cup Minced Shallots (3 Large)
• 2 Teaspoons Grated Fresh Ginger
• 1 Tablespoon Brown Sugar
  
• 1/4 Cup Sherry Vinegar
• 1 Teaspoon Thyme
• 1 Cup Beef Broth
  
• 1 Cup Pitted Prunes
• 1/2 Cup Tawny Port
• 2 Tablespoons Water
• 2 Teaspoons Cornstarch

DIRECTIONS:

• Preheat oven to 350° degrees.
• Season pork with 1/2 teaspoon salt and plenty of pepper.
• Heat 1 tablespoon oil and butter in a Dutch oven over medium heat, and cook the pork until browned on all sides, 3 to 4 minutes and set aside.
• Add the remaining 1 tablespoon oil to the pot, add the shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes.
• Add brown sugar, vinegar and thyme, bring to a simmer and immediately add broth.
• Return the pork to the pot, cover, and transfer the pot to the oven, baking until the pork is very tender, about 1 1/2 hours.
• Remove from the oven, uncover and let stand for about 15 minutes.
• While the stew stands, combine prunes and port in a small saucepan, bring to a simmer and cook for 10 minutes.
• Skim any visible fat from the stew, and stir in the prunes and port.
• Return the pot to the stove, bring to a simmer, reduce heat and simmer over low heat for 10 minutes.
• Combine water and cornstarch in a small bowl.
• Transfer the pork and prunes to a bowl with a slotted spoon.
• Return the remaining sauce to a simmer.
• Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce thickens to just coat the spoon.
• Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.

This inexpensive, slow cooked meal is wonderfully flavored and fills your kitchen with an amazing aroma! The port soaked prunes add a delectable sweetness to the very tender pork that tastes even better as left-overs! This recipe makes about 6 servings at 2/3 cup each and is under 390 calories.
Enjoy!

This recipe is from Eating Well magazine.