Pork and Prune Hotpot Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Boneless lean pork1 Pound, cut into 1-inch, 2 1/2-centimeter cubes
 Dried prunes1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained
 Warm water1 Cup (16 tbs), for soaking dried prunes
 Lemon peel1 , peel removed from 1 lemon and cut into strips, juice strained
 Flour1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Pepper To Taste
 Lard1 Tablespoon

Nutrition Facts

Serving size

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

Directions

Cover the prunes with cold water and stew them with the lemon peel for about 20 minutes, until quite tender.
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.
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