This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte's. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 3 tbsp. canola oil
- 1 3⁄4 lb. boneless pork shoulder, cut into 1 1/2″ chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 large yellow onion, minced
- 1 cup pitted prunes, halved
- 3 ribs celery, cut into 1/2″-thick slices
- 4 medium carrots, peeled and cut into 34″-thick rounds
- 1 medium head cabbage, cored and roughly shredded
- 3 1⁄2 lb. Yukon Gold potatoes, peeled and cut into 1 1/2″ chunks
- 2⁄3 cup canned tomato sauce
- 1 tbsp. sugar
- 1 tbsp. red wine vinegar
- Sour cream, to garnish
ADVERTISEMENTADAD
Instructions
Step 1
Heat oil in an 8-qt. Dutch oven over medium-high heat. Season pork with salt and pepper, and, working in batches, add to pot and cook, stirring occasionally, until browned, about 10 minutes. Transfer to a bowl and set aside. Add garlic and onion to pot and cook, stirring occasionally, until soft, about 4 minutes. Without stirring, return pork to pot and begin layering with prunes, celery, carrots, cabbage, and potatoes. Whisk together tomato sauce, sugar, vinegar, and 1 cup water in a small bowl; pour over potatoes. Cover pot and cook, shaking occasionally, until pork and vegetables are tender, about 1 hour. Serve each portion with a dollop of sour cream.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
