THE SMOKY PLUM-PORK

(Our Play on Serbian Pork with Dried Plums)

THE SMOKY PLUM-PORK

Ingredients: 600g Pork loin (thick cubes), 100g Dried Plums (pitted and halved), 1 tsp Black pepper, 0.5 tsp Cinnamon, 2 Bay leaves, 100ml Rakija or Brandy, 200ml Beef stock, 50g Butter...

Ingredients

  • 600g Pork loin (thick cubes)
  • 100g Dried Plums (pitted and halved)
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 2 Bay leaves
  • 100ml Rakija or Brandy
  • 200ml Beef stock
  • 50g Butter

Cooking Method

  1. The Scorch Fry pork in oil until blackened and charred; remove.
  2. The Architect Add plums to the pan; fry until they start to swell and caramelize.
  3. The Bloom Add spices and Rakija; carefully ignite to release the spirit oils and woody cinnamon.
  4. The Swell Add stock; return meat. Simmer covered for 20 minutes until the liquid reduces to a thick purple lacquer.
  5. The Silk Merge Whisk in cold butter off the heat for a glossy finish.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: Balkan

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