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kalikshama -> What starch should I serve with this Pork with Prunes recipe? (11/6/2013 10:22:00 AM)
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This is the first time I've made this and I am looking for input regarding what starch should I serve with it. I am leaning towards white rice for him and brown for me. Please vote within the next few hours.
Pork with Prunes
3/4 cup plus 3 tablespoons all-purpose flour
1 teaspoon salt
2 pounds country-style spareribs or pork loin roast
1 tablespoon vegetable oil
2 yellow onions, thinly sliced
1 cup hard cider or white wine [I used the hard cider]
1 cup chicken stock
1 sprig thyme [I used 1/2 t Italian seasoning]
2 bay leaves
1 1/4 cups pitted prunes (8 ounces)
Combine the 3/4 cup flour and salt in a resealable plastic bag. Add the meat to the bag, several pieces at a time, and shake to coat completely. [This is a waste of flour and plastic. Put a little flour in a wide bowl or a dinner plate with a rim and roll the meat in it to coat.]
- Heat a large saute pan over medium-high heat and add the oil. In batches if necessary, add the meat and cook, turning, for about 10 minutes, until browned on all sides.
- Using tongs, transfer the meat to the slow cooker.
- Keeping the saute pan over medium high heat, add the onions and the 3 tablespoons flour. [I lowered the heat to medium, added oil first, then the onions, which I cooked for a while and then added the flour and stirred for about 5 minutes until I started adding the cider.]
- Sauté, stirring frequently, for 10-15 minutes, until browned.
- Gradually add the cider, stirring to scrape up the browned bits from the bottom of the pan.
- Add the stock and cook, stirring frequently, for 10-15 minutes, until the sauce thicken enough to coat the back of a spoon.
- Pour the sauce over the pork in the slow cooker and add the thyme, bay leaves and prunes.
- Cover and cook on low for 6-8 hours, until the sauce is thick and the meat is very tender. Remove and discard the thyme [if you used a sprig] and bay leaves.
Transfer the meat to a cutting board and cut into serving portions. [This meat is tender enough to serve from the slow cooker, but if you don't mind dirtying up a cutting board, knock yourself out.] Divide among dinner plates and pour the sauce and prunes over each serving. Serve immediately.
This is from my favorite slow cooker cookbook:
The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World
[image]http://ecx.images-amazon.com/images/I/51qgVNYRv4L._SX258_PJlook-inside-v2,TopRight,1,0_SH20_BO1,204,203,200_.jpg[/image]
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