Braised Pork with Prunes
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
|Oven temperatures and Conversions|
|Click here for information|
You will also need a large frying pan, a 7 x 12 x 2½ inch (18 x 30 x 6 cm), shallow, oval, ovenproof dish, and some foil.
This recipe is from the Delia Collection: Pork
First of all, fry the pieces of pork in the oil in the frying pan so they brown nicely (you may need to do this in 2 batches) then arrange the pieces in the bottom of the ovenproof dish.
Season with salt and freshly milled black pepper and sprinkle over the crushed juniper berries and chopped thyme.
Now fry the onions and garlic a little bit (3-4 minutes) in the same pan, and scatter them round the pork with the pieces of prune tucked here and there.
Next, arrange the apple slices all over and give them a very slight dusting of caster sugar. Finally, arrange the potato slices on top, making them overlap one another.
Season with some more pepper and salt, dot with a few flecks of butter and pour in the cider.
Cover the dish with foil and bake for 1½ hours. When the cooking time's up, remove the foil and cook for a further 50 minutes or so - or until the potatoes have turned a lovely golden brown.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Spiced Pilau Rice
31 Jan 2015 12:09
Here I am.
30 Jan 2015 22:37
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
31 Jan 2015 14:08
The Snow Child
28 Jan 2015 18:47
31 Jan 2015 09:27
30 Jan 2015 11:59