Braised Pork with Almonds & Prunes

Pork with Prunes

This can be done in a tagine or large skillet with lid. Serve with potatoes, rice or couscous.


  • 14oz (400gr) pork loin, cut into large cubes
  • 1 onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • pinch saffron threads, crushed
  • 3/4 cup (6oz, 180ml) white wine
  • 3/4 cup (6oz, 180ml) chicken stock 
  • 1/3 cup almonds
  • 8 large prunes, stones removed
  • 1 tbs olive oil
  • 2 tbs cornstarch dissolved in 3 tbs water


  • Heat oil in skillet or tagine.  
  • Add pork and brown well. Remove to a plate. 
  • Add onion, garlic, spices, and sauté until onion is tender and starting to brown, about 5 minutes.
  • Return pork to pan, add stock, wine, saffron, cover, reduce heat and braise for 30 minutes.
  • Add almonds, prunes, and braise 15 minutes longer
  • Add cornstarch mixture, stirring until thickened.
  • Serve


You could use dried apricots in place of the prunes.

Keywords: braised pork, pork with prunes

Share via
Copy link
Powered by Social Snap