Dish

Porc aux pruneaux

Pork with Prunes

Porc aux pruneaux translates to "pork with prunes" in English. The dish consists of pork shoulder that is cooked with onions, garlic, prunes, and red wine. The pork is slow-cooked until it is tender and the prunes add a sweet and tangy flavor to the dish. This dish is typically served with mashed potatoes or crusty bread.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Pork Dish

Origins and history

Porc aux pruneaux is a dish that has been enjoyed in France for centuries. It is often served at special occasions such as weddings or Christmas dinners.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may contain gluten and dairy products.

Variations

There are many variations of this dish, including using different types of fruit such as apricots or figs instead of prunes. Some recipes also call for the addition of bacon or mushrooms.

Presentation and garnishing

To make this dish even more flavorful, marinate the pork in red wine and herbs such as rosemary and thyme before cooking. When serving, arrange the pork neatly on a platter and spoon the prunes and sauce over the top. Garnish with chopped parsley or thyme.

Tips & Tricks

If you don't have access to a slow cooker, you can also cook this dish in a Dutch oven or a heavy-bottomed pot on the stove. Just be sure to keep the heat low and stir occasionally to prevent sticking. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.

Side-dishes

Mashed potatoes or crusty bread are traditional side dishes for Porc aux pruneaux. Other side dishes that pair well with this dish include roasted vegetables, such as carrots or parsnips, and a green salad.

Drink pairings

A full-bodied red wine such as a Bordeaux or a Syrah pairs well with this dish. If you prefer a white wine, a Chardonnay or a Viognier would also work well. For non-alcoholic options, try a sparkling water or a fruit juice.