Ragout Of Pork & Prunes

Preheat oven to 350 levels F.

Season pork with 1/2 teaspoon salt and quite loads of pepper.

Warmth 1 tablespoon oil and butter in a immense, heavy casserole or Dutch oven over medium heat. Add the pork in batches (get no longer crowd the pot) and prepare dinner unless browned on all facets, 3 to 4 minutes per batch. Rob to a immense plate.

Add the final 1 tablespoon oil to the pot. Add shallots and ginger and prepare dinner, stirring, unless refined and evenly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Raise to a simmer and all of a sudden add broth. Return the pork to the pot and quilt with a first fee-fitting lid.

Switch the pot to the oven and bake unless the pork is extremely tender, about 1 1/2 hours. Rob from the oven, recount and let stand for roughly quarter-hour.

While the stew stands, mix prunes and port in a tiny saucepan. Raise to a simmer and prepare dinner for 10 minutes. Waft or blot any seen fat from the stew. Skedaddle in the prunes and port. Return the pot to the diversity and elevate to a simmer. Slice heat and simmer over low heat for 10 minutes.

Combine water and cornstarch in a tiny bowl. Switch the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Skedaddle in the cornstarch combination a puny at a time, stirring and adding extra as wanted, unless the sauce merely coats the spoon. Skedaddle the pork, prunes and the final 1/2 teaspoon salt into the sauce and heat through, about 1 minute.