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Ingredients

• 4 pounds boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
• 1 teaspoon salt, divided
• Freshly ground pepper to taste
• 2 tablespoons canola oil, divided
• 1 tablespoon butter
• 1 cup minced shallots (5-6 large)
• 2 teaspoons grated fresh ginger
• 1 tablespoon brown sugar
• 1/4 cup sherry vinegar or red-wine vinegar
• 1 teaspoon dry thyme or 1 tablespoon fresh thyme, minced
• 1 1/2 cups reduced-sodium beef broth
• 2 cups large pitted prunes
• 1 cup tawny port (see Note)
• 2 tablespoons water
• 2 teaspoons cornstarch

Description

Ragout Of Pork & Prunes - The Huffington Post

Kitchen Daily