Pork in Plum Sauce

This rich stew is very Hungarian. Cooking savory dishes with fruit has been a way of taking advantage of the wonderful fruits cultivated in the land of the Danube River.

Prep Time35 mins

Cook Time2 hrs 10 mins

Total Time2 hrs 45 mins

Course: Dinner, lunch, Main Course, stew

Cuisine: European, German, Hungarian

Keyword: allspice, Comfort Food, dried dill weed, dried oregano, home-style, one pot meal, paprika, plums, spaetzle, spearmint, tarragon

Servings: 8 servings

Author: Candace Wilkinson Roney

Equipment

5-quart soup kettle

Ingredients

2 pounds boneless pork roast cut into 2-inch cubes
Salt and pepper to taste
¼ cup olive oil
1 onion chopped
1 green bell pepper chopped
3 cloves garlic minced
2 Tbsp. tomato paste
2 Tbsp. paprika powder
1 Tbsp. dried dill weed or ¼ cup fresh, chopped
1 Tbsp. dried spearmint or ¼ cup fresh, chopped
1 tsp. dried oregano or 1 Tbsp. fresh, chopped
1 tsp. dried French tarragon or 1 Tbsp. fresh, chopped
1 tsp. allspice powder
½ tsp. dried thyme or 1 tsp. fresh, stripped from stem
1 pound fresh plums peeled, pitted and chopped
1 14-ounce can chicken broth or 2 cups homemade

Instructions

Season pork with salt and pepper; brown in the oil.
Stir in the vegetables and cook, while stirring, until soft and lightly browned.
Add the tomato paste and cook, while stirring, until it combines with the pan juices.
Add remaining ingredients and stir. cover and cook over medium-low heat for 2 hours.

Notes

*Serve with boiled potatoes, egg noodles or spaetzle.