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Balkan Stew with Pork and Prunes | Svinjetina sa suvim šljivama
(0)
105 min
Masterpiece
Gurkerl Küche
Zart geschmorter Schweinsschopf aus dem Backrohr mit süßlich-würzigen Dörrzwetschken, Wurzelgemüse und feiner Rotweinsauce. Ein traditioneller Festtagsklassiker der Balkan-Küche für gemütliche Herbsttage.
Preparation method
Preparation & Searing
Preheat the oven to 160 °C top/bottom heat. Cut the pork neck into approx. 3–4 cm pieces and season all over with fine salt and freshly ground pepper. Peel and roughly chop the onions, peel the carrots and slice them. Peel the fresh garlic and crush it lightly.
Heat the olive oil in a heavy, ovenproof Dutch oven or roasting pan. Sear the pork pieces in batches over high heat on all sides for about 5–6 minutes until golden brown. Remove the seared meat and set aside briefly.
Roasting & Braising in the Oven
In the remaining cooking fat, sauté the onions and carrot slices for 4–5 minutes, stirring, until they take on a little color. Stir in the garlic and tomato paste and roast for 1–2 minutes until a nice fond forms on the bottom.
Chef's tip
The dried plums not only provide the unmistakable sweet and savory flavor note, but they also soften during the long braising process and naturally thicken the velvety red wine sauce.
The dish tastes almost even more aromatic when reheated the next day, as the delicate braising and dried fruit flavors meld together perfectly overnight.
70 min
Under an hour
