MOLDOVA | RUSSIA
One of the un-sung traditional dishes of the word, popular across Russia, rooted in Moldovan food tradition, and, unlike much of the food of the country, not influenced by the Greeks or the Ottoman Turks.
- 1.2 kg g pork, cut into large chunks
- 700 g prunes, pitted
- 475 ml apple juice
- 200 g onions, chopped
- 150 g tomatoes, chopped
- 45 ml olive oil
- 30 ml red wine
- 5 g black pepper
- Salt, large pinch
Sauté onions in olive oil over a medium heat for 15 minutes. Increase heat, add pork and brown, season. Put prunes and apple juice into a large pot, bring slowly to a simmer, add pork and onions and tomatoes. Deglaze frying pan with the wine, add to the prune pot. Cook for three hours over a very low heat, adjust for seasonings. Serve with rice.
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