Braised Pork

Ingredients

• 600 g small new potatoes
• Salt
• 500 g carrots
• 3 red onions
• 2 Tbsp olive oil for frying
• 800 g pork goulash
• 1 tin saffron strands (0.1 g each)
• Pepper
• 100 ml light grape juice
• 400 ml Chicken broth
• 10 dried plums (soft plums; pitted)

Instructions

1. 1.

   Peel and halve the potatoes, then boil in salted water for about 15 minutes until cooked. Drain and set aside.

2. 2.

   Meanwhile heat oil in a pot and brown the pork goulash on all sides over high heat for about 5 minutes, allowing excess liquid to evaporate. Add saffron, salt, and pepper, then add onions and carrots and sauté for 2–3 minutes over medium heat while stirring.

3. 3.

   Deglaze with grape juice and chicken broth, add dried plums, bring everything to a boil, cover, and simmer on low heat for about 25 minutes. Remove the lid and continue cooking uncovered for another 15 minutes until the meat is tender, stirring occasionally. Fold in the potatoes, warm through, and serve the braised pork.