(Svinina v Kislo-Sladkom Souse)
SERVES 6 — 8
As the apricots and prunes cook, some of them will fall apart and thicken the sauce. Serve this stew accompanied by boiled potatoes, buttered and garnished with chopped parsley, if you like.
3 lbs. boneless pork shoulder,
trimmed and cut into 1″ pieces
Salt and freshly ground black pepper
6 tbsp. vegetable oil
6 carrots, peeled, trimmed, and
4 tbsp. tomato paste
1 cup dried apricots
1 lb. white boiling onions, peeled,
each cut into 6 wedges
1 cup pitted prunes
1. Season pork with salt and pepper. Heat 3 tbsp. of the oil in a large heavy-bottomed pot over mediumhigh heat. Add pork and cook, stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes. Add carrots and cook until slightly tender, about 5 minutes. Stir in tomato paste and 5 cups of water, then add apricots. Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.
2. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until deep golden brown, about 15 minutes. Set onions aside.
3. Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more. Adjust seasonings.