- Just back from a short holiday in Wroclaw which is in Silesia, Poland.
- In a restaurant in the Old Town I had Silesian Heaven – Śląskie niebo – which was delicious.
- Dried fruits such as apples, apricots, pears and prunes are cooked with pork.
- I have several recipes for pork with prunes – this has even more fruitiness.
- This would have been a recipe for the winter months using all these dried fruits.
- I looked up several recipes for this.
- I decided that shoulder pork would be the best option.
- I used dried apples, apricots and prunes – I did not find any dried pears.
- The recipe has to be started the evening before by soaking the dried fruits.
- Some recipes cooked the pork and fruits for the same time BUT this makes the fruits like a thick sauce – this way I think is better.
- The prunes and apricots I used were the soft kind now more available –
- If using the traditional very dried fruits you could adapt the timing of the fruit addition to earlier in the cooking.
- 1kg of shoulder pork – steaks
- 250g of prunes, dried apricots and dried apples
- 750ml of vegetable or chicken stock
- Sunflower oil for frying
- Salt & pepper
- Juice of 1 lemon
- Cover the dried fruits with boiling water.
- Leave overnight.
- Preheat the oven to GM4 – 180°C
- Fry the pork on both sides.
- Place the pork in an ovenproof dish.
- Pour the stock over this and stir.
- Place a lid over the dish.
- Cook for around 2 hours.
- Season with salt and pepper.
- Add the dried fruits and the liquid.
- Add more liquid if a lot has evaporated.
- Stir and put back in the oven for another hour.
- Pour the lemon juice over top before serving.
- Here served with pearl barley – but buckwheat or rice would be good or boiled or mashed potatoes or potato dumplings.
Royal Doulton – Burgundy plate
OPTION – To be tried later
- Use a joint of pork and roast over the dried fruits.
- Similar to the recipe for Pork & Prunes.