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Pork & prunes
Pork & prunes
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Total Time:
2 hours 15 minutes
Skopelos-inspired stew with sweet and savory dried prunes for a taste of Greece.
Ingredients:
  • 1.5 kg higher-welfare pork belly skin and ribs removed and reserved (ask your butcher)
  • ½ a bunch of rosemary (10g)
  • 1 heaped tablespoon ground coriander
  • 800 g mixed-colour carrots
  • 200 g prunes (stoned)
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. For the crackling, slice the rolled-up pork skin into 1cm pieces using a sharp knife and place in a roasting tray. Sprinkle with sea salt and black pepper, then roast for 20 minutes until golden and crisp, stirring in half the rosemary leaves for the last 5 minutes. Set aside on kitchen paper. Reduce the oven temperature to 160°C/325°F/gas 3. Cut the remaining pork belly into 2.5cm chunks, season with salt, pepper, and coriander. Brown the belly and ribs in a casserole pan with olive oil. Add carrots, prunes, and chopped rosemary. Stir for 5 minutes, then add red wine vinegar and boiling water. Cover and cook in the oven for 1 hour 30 minutes, stirring halfway. Serve the stew with the crispy crackling on top. Enjoy with bread, rice, or potatoes.

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