2 1/4 kg of pork loin, cleaned and cut into cubes about 3.5 cm
3/4 cup of all-purpose flour seasoned with salt and black pepper
2/3 cup of olive oil
3 stalks of celery cut into pieces about 2 cm
1 medium onion cut into pieces about 2 cm
1 cup of dried fruits (damson and black plum)
1 cup of red wine or water
4 cups, approximately, of beef or chicken broth
to taste salt and black pepper
1 tablespoon of English mustard or fresh ginger grated (optional)
2 1/4 kg of pork loin, cleaned and cut into cubes about 3.5 cm
3/4 cup of all-purpose flour seasoned with salt and black pepper
2/3 cup of olive oil
3 stalks of celery cut into pieces about 2 cm
1 medium onion cut into pieces about 2 cm
1 cup of dried fruits (damson and black plum)
1 cup of red wine or water
4 cups, approximately, of beef or chicken broth
to taste salt and black pepper
1 tablespoon of English mustard or fresh ginger grated (optional)
Dust the pork pieces with the seasoned flour and fry in hot olive oil three times, stirring well to ensure even browning
Remove the pork and set aside
Drain the excess fat from the pan, leaving about 1 tablespoon
Add the celery, onion, and cook for a few minutes until they start to brown
Add the dried fruits, wine or water, and broth, stirring to remove any stuck particles from the bottom of the pan
Bring to a simmer
Return the pork to the pan, reduce heat, add English mustard or fresh ginger (if using), cover, and cook slowly for 1 hour, stirring twice
If the sauce is too thick, add more water or broth
Season to taste, re-cover, and cook slowly for another 30 minutes or until the meat is cooked through and the sauce has thickened slightly
Serve in 12 portions.
