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There are many interpretations of this slow-roasted pork, which is eaten all over Ukraine and along its borders - this Braised Pork with Prunes is a bit like a dandy version of Polish bigos with tender meat and smoky sweet prunes.
Even though this meat takes time to cook, it's really a hands off process. Simply place it in the oven and forget about it for a good 2 hours.
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Ingredients
4-4.5 lbs. Country pork ribs (or pork shoulder)
475 ml. kvass or fruity kombucha
1 cup prunes
1 bulb of garlic
4-5 teaspoons smoked salt
2 teaspoons freshly ground black pepper
Bunch a fresh or 1 tablespoon dried oregano
1/3 cup all purpose flour
2 tablespoons butter, room temperature
Few sprigs of thyme (optional)
Directions
Preheat the oven to 300F.
Wash and paper dry meat, cut in big chunks 3 inches or so.
Generously season the meat with smoked salt and freshly ground black pepper.
Preheat a well seasoned cast iron pan, and cook meat on each side for a few minutes or until a beautiful brown crust appears. Don't overcrowd the pan and always start with the fat side down. Do it in 2-3 batches, depending on your pan size.
Place the meat into a Dutch oven. FYI, you can substitute the cast iron pan and use the Dutch oven to sear the meat with a little avocado oil added. You will still cook the pork in batches and don't overcrowd the Dutch oven.
Pour in the kombucha until it has almost covered the meat, 1-inch shorter. Spread prunes around the meat, then cut in half the whole garlic bulb, no peeling is needed and stick it in the middle of the pot. Add oregano and thyme.
Cover with a lid and place into the oven for a good 2 hours or until the meat is tender and falling apart.
Remove the lid and fish out the thyme, scoop the meat and half of the prunes onto a platter, cover with foil and let it rest while you make the sauce.
To make the sauce, squeeze out the garlic pulp, discard the peel and add back into the Dutch oven with the remaining liquid. Place it on the stove and simmer on low heat.
Using an immersion blender, puree everything nicely and don't rush. The liquid should be soupy. You may want to add half a cup of water at this point. Watch closely, because it can easily stick to the bottom. Using a wooden spoon, mix and scrape everything from the bottom.
Now, put the cup with flour into a bowl and add butter. With your fingers, massage everything into a nice crumbled consistency, which should have the appearance of the beginning stage of pie crust dough. Add the flour mixture to the pot. Stir with a wooden spoon. Using flour to thicken any stew in Ukraine is a very traditional method.
Cook and keep stirring. Now, return the meat and prunes back to the pot. Cover and allow all the ingredients to become incorporated and cook for 1-2 minutes or until the glossy sauce attaches to the meat. Now please serve it. ENJOY!
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