Braised Pork with Prunes and Riesling
Braised Hawaiian Pork with Prunes and Riesling
- 3 lbs. boneless pork shoulder or “picnic butt”
- 3 medium onions
- 1 head fresh garlic
- ¼ cup canola oil
- 1 bunch fresh thyme
- 1 cinnamon stick
- 2 cups dried prunes
- 2 bottles dry Riesling
- 2 TBS. all-purpose flour
- salt and pepper to taste
Cut the pork into two inch cubes. Season with salt, pepper and flour. Heat oil and sear in large sauté pan until golden brown. Remove from pan.
Cut two onions into medium dice. Cut remaining onion in quarters. Cut garlic head in half. Add to pork pan and cook until lightly caramelized.
Purée the prunes and half the wine in a blender.
Place the prune mixture in pan with the onions, garlic, thyme and cinnamon stick.
Bring to boil and reduce liquid by one eighth.
Add pork and place in a 300º oven for approximately two hours or until pork is fork tender.
Remove the pork from the sauce. Place over bed of steamed spinach. Cover with sauce and serve.