Pork Stewed with Prunes and Celery in Tomato-Wine Sauce

by Editorial Staff

Even ordinary and familiar stewed pork can have an exquisite taste and aroma. Add prunes, a stalk of celery, and a little white wine to the tomatoes and meat, and the dish will sparkle with new colors.

Cook: 1 hour 30 minutes

Servings: 6

Ingredients

  • Pork – 600 g
  • Bulb onions – 1 pc. (150 g)
  • Celery (stem) – 3 pcs. (80 g)
  • Tomatoes – 400 g (3 pcs.)
  • Dried prunes – 150 g (10-11 pcs.)
  • Semi-sweet white wine – 150 g
  • Vegetable oil – 3 tbsp
  • Ground cinnamon – 0.1 teaspoon
  • Ground black pepper – 0.1 teaspoon
  • Salt – 0.5 teaspoon

Directions

  1. Prepare all ingredients. Wash and dry vegetables and meat. If the prunes are dry, rinse and soak in water for 20 minutes.
  2. Cut the meat into 3×3 cm cubes.
  3. Heat 1.5 tablespoon in a skillet. tablespoons of vegetable oil and fry the pork over medium heat until golden brown.
  4. If there is a lot of meat, fry in several passes so that it is covered with a golden crust, and not stewed in the released juice.
  5. Transfer the fried pork to a heavy-bottomed saucepan and pour the wine into the pan. Boil for 2 minutes to evaporate the alcohol.
  6. Pour the wine with leftover meat juice and oil into the pork pan.
  7. Peel the onions and cut them into large pieces. Cut the celery stalks across and cut into random pieces.
  8. Fry the onion and celery in the remaining oil for 7-8 minutes, until soft.
  9. Cut the tomatoes crosswise and pour boiling water over for 30 seconds. Remove the skin from the tomatoes. Cut the tomatoes into small cubes.
  10. Add prepared tomatoes to the skillet with onions and celery, simmer together for 10 minutes.
  11. Add salt, black pepper, and cinnamon to the meat in a saucepan.
  12. Transfer the contents of the pan along with the juice that has evolved into a saucepan.
  13. Toss the meat with vegetables. Lightly cover the pan with a lid and simmer meat and celery in tomato-wine sauce over low heat for 1 hour. If there is not enough liquid, add some water.
  14. After 1 hour, add the prunes (whole or cut into pieces if desired) and simmer for another 10 minutes.
  15. Pork stewed with prunes and celery, in tomato-wine sauce, ready.
  16. Such meat goes well with absolutely any side dish: boiled vegetables, cereals, pasta. The pork melts in your mouth! Prunes give the dish a sweet fruity note, celery – an original aroma, and wine softens the meat and adds a slight sourness.
  17. An excellent dish that can be served on the table both on weekdays and on a festive table.

Enjoy your meal!!!

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