Barcelonian Style Pork with Plums
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, diced
- 500 g tomato (s), sieved
- 250 g prunes, pitted
- 2 large onions
- 4 cloves garlic
- 100 g pine nuts
- 150 ml brandy
- 1 tablespoon olive oil
- 1 bay leaf
- 0.5 teaspoon ½ cocoa powder
- salt
- pepper
- saffron
Print Recipe
Pin Recipe Instructions
- Fry the meat in portions in olive oil and set aside. Fry the finely chopped onions and garlic in the same oil and deglaze with the brandy. Add the tomatoes and meat. Salt sparingly and add a bay leaf, add a little water and let it simmer for about 45 minutes (even simmering for up to 1 hour does no harm). Add the prunes and simmer for another 5 minutes. In the meantime, lightly toast the pine nuts in a pan and add them as well. Finally, season the sauce with saffron, pepper and a little cocoa.
- In Catalonia there is white bread with it.
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