Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kg pork shoulder cubes with paper towels and season generously with 5 grams salt and 2 grams freshly ground black pepper.

2. 2

   Heat 30 ml olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned pork shoulder in batches until deeply browned on all sides, removing each batch to a plate as it browns.

3. 3

   Reduce heat to medium, add 2 finely chopped large onions to the pot, and sauté for 8 minutes until softened and translucent, then stir in 6 minced garlic cloves and 15 grams grated fresh ginger and cook for 1 minute more until fragrant.

4. 4

   Deglaze the pot with 250 ml dry white wine, scraping up any browned bits from the bottom, then return the seared pork to the pot and add 500 ml chicken broth, 2 bay leaves, and 15 grams smoked paprika.

5. 5

   Whisk 40 grams unsweetened tamarind paste into the liquid until fully dissolved, then bring the mixture to a gentle simmer, cover the pot, and braise in a preheated oven at 160°C (325°F) for 2 hours.

6. 6

   Stir in 100 grams halved pitted prunes into the braise and continue cooking, covered, for another 30-45 minutes, or until the pork is fork-tender.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed, then let the stew rest for 10 minutes before garnishing with 15 grams fresh chopped cilantro.