Apr 14, 2011

Cūkgaļas Sautējums (Pork Stew)

This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte's. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

Credit: Landon Nordeman

SERVES 8–10

3 tbsp. canola oil

1 3/4 lb. boneless pork shoulder, cut into 1 1/2″ chunks

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 large yellow onion, minced

1 cup pitted prunes, halved

3 ribs celery, cut into 1/2″-thick slices

4 medium carrots, peeled and cut into 34″-thick rounds

1 medium head cabbage, cored and roughly shredded

3 1/2 lb. Yukon Gold potatoes, peeled and cut into 1 1/2″ chunks

2/3 cup canned tomato sauce

1 tbsp. sugar

1 tbsp. red wine vinegar

Sour cream, to garnish

Heat oil in an 8-qt. Dutch oven over medium-high heat. Season pork with salt and pepper, and, working in batches, add to pot and cook, stirring occasionally, until browned, about 10 minutes. Transfer to a bowl and set aside. Add garlic and onion to pot and cook, stirring occasionally, until soft, about 4 minutes. Without stirring, return pork to pot and begin layering with prunes, celery, carrots, cabbage, and potatoes. Whisk together tomato sauce, sugar, vinegar, and 1 cup water in a small bowl; pour over potatoes. Cover pot and cook, shaking occasionally, until pork and vegetables are tender, about 1 hour. Serve each portion with a dollop of sour cream.