Cūkgaļas Sautējums (Pork Stew)

Name: Cūkgaļas Sautējums (Pork Stew)
Total time: PT0D0H0M
Yield: serves 8-10
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

Serves
serves 8-10

LANDON NORDEMAN

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

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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.

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.