Recept Svininy S Chernoslivom Today

1 tbsp tomato paste, 1 bay leaf, salt, and black pepper Optional: A splash of cognac or brandy for depth Instructions

This "stew" style is perfect for weeknights because it is forgiving and incredibly juicy. Pork: 2 lbs (1kg) shoulder or neck (cut into 1-inch cubes) Prunes: 1 cup (pitted, halved) Aromatics: 1 large onion (sliced), 2 garlic cloves (minced) Liquid: 1 cup beef stock or water recept svininy s chernoslivom

Making (svinina s chernoslivom) is a classic of Eastern European and Russian home cooking. The prunes add a deep, smoky sweetness that perfectly cuts through the richness of the pork. Traditional Braised Pork with Prunes 1 tbsp tomato paste, 1 bay leaf, salt,

Remove meat. Add onions to the same pot. Cook until soft and golden. Traditional Braised Pork with Prunes Remove meat

Return meat to the pot. Stir in garlic, tomato paste, and prunes.

Cover and cook on low heat (stove) or in a 350°F (175°C) oven for 1 to 1.5 hours until the meat is fork-tender. Pork With Port and Prunes

Pour in stock and any optional spirits. Add the bay leaf.