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Pork and Prune Hotpot Recipe
|Boneless lean pork||1 Pound, cut into 1-inch, 2 1/2-centimeter cubes|
|Dried prunes||1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained|
|Warm water||1 Cup (16 tbs), for soaking dried prunes|
|Lemon peel||1 , peel removed from 1 lemon and cut into strips, juice strained|
|Flour||1⁄4 Cup (4 tbs)|
Calories 270 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 80.7 mg
Sodium 552.8 mg23%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2 g8.1%
Sugars 8.4 g
Protein 25 g49.1%
Vitamin A 3.6% Vitamin C 7.3%
Calcium 2.3% Iron 9.6%
*Based on a 2000 Calorie diet
Strain off the juice and keep it.
Discard the lemon peel.
Remove the pits from the prunes if necessary.
Mix the flour with the salt and pepper and roll the pork pieces in the seasoned flour to coat them.
Melt the lard in a skillet and fry the pork until brown.
Place the pork and prunes in alternate layers in a casserole or pie dish.
Add to the skillet whatever seasoned flour is left from coating the pork pieces.
Stir in about 1 1/4 cups [300 ml.] of the prune cooking juice, bring to a boil and pour this thickened gravy over the pork and prunes.
Add the lemon juice.
Cover and stew in a preheated 350° F. [180° C] oven for at least one hour.