Description
Pork stewed with prunes, onion and tomatoes. Just melts in your mouth!
Ingredients
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Pork
800 g
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Prunes
15 piece
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Semi-sweet red wine
150 ml
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Cinnamon
0.5 tsp
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Tomatoes in own juice
400 g
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Black pepper
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Salt
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Vegetable oil
Cooking
Rinse meat in cold water, cut into small pieces.
Fry in vegetable oil in small portions.
In order for the oil not splashed all around, cover the pan with a colander.
Even the last batch of meat, put it in a thick-bottom pan, and the pan deglaze with the wine. Let the wine a little sauce to boil, then pour it into the meat.
Cut onion into feathers, celery coarsely chop. Fry in vegetable oil on low heat until soft about 10 minutes.
Mash tomatoes in a bowl and add them to the stewed onions and celery. Simmer for another 5 minutes.
Add tomato mixture into the meat, add cinnamon, season with salt and pepper, cover with a lid and simmer on low heat for about an hour. If there is not enough liquid add boiled water.
After an hour, put the washed prunes to the meat and simmer for another 10 minutes. Turn off and allow to stand for a bit. After the meat is ready. On the side you can boil the cous cous, buckwheat or potato puree. And you can just have it without the dressing.
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