Pork with Chocolate, Prunes, Raisins, and Cinnamon
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Pork with Chocolate, Prunes, Raisins, and Cinnamon
Ingredients
- Prunes - 3.5 oz
- Light Raisins, Seedless - 2.6 oz
- Pork fat - 2.6 oz
- Pork Blood - 21.2 oz
- Olive Oil - 3 tablespoons
- Salt - to taste
- Bitter - 1.8 oz
- Red Wine Vinegar - 4 fl oz
- Brown Sugar - 2 tablespoons
- Bay leaf - 3 pieces
- Ground Cinnamon - ¼ teaspoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the pits from the prunes and cut them in half.
Step 2
Cut the boneless pork (preferably loin) into small slices for 6 servings.
Step 3
Finely chop the pork fat and fry it in a large heavy skillet over medium heat in boiling olive oil until golden brown.
Step 4
Add the meat to the skillet with the pork fat and fry in batches on both sides (about 5 minutes per batch).
Step 5
Slightly reduce the heat, return all the meat to the skillet, season with salt and pepper to taste, and cook for about 10 more minutes until fully cooked.
Step 6
Meanwhile, grate the chocolate on a coarse grater. In a small heavy-bottomed saucepan, combine the wine vinegar, sugar, bay leaves, and half of the prunes, place over medium heat, and warm while stirring, without bringing to a boil.
Step 7
Without removing the skillet with the meat from the heat, pour in the vinegar mixture, add the cinnamon, chocolate, and mix thoroughly, leaving on the heat for 2-3 minutes without boiling, so the chocolate melts but the sauce does not curdle.
Step 8
Remove the skillet from the heat, let the meat rest for 15 minutes, remove the bay leaves, and serve with potatoes and the halved fresh prunes and prunes removed from the sauce. Serve the chocolate sauce in a separate dish.
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