Pork and Prune Hotpot
|Boneless lean pork||1 Pound, cut into 1-inch, 2 1/2-centimeter cubes|
|Dried prunes||1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained|
|Warm water||1 Cup (16 tbs), for soaking dried prunes|
|Lemon peel||1 , peel removed from 1 lemon and cut into strips, juice strained|
|Flour||1⁄4 Cup (4 tbs)|
Cover the prunes with cold water and stew them with the lemon peel for about 20 minutes, until quite tender.
Strain off the juice and keep it.
Discard the lemon peel.
Remove the pits from the prunes if necessary.
Mix the flour with the salt and pepper and roll the pork pieces in the seasoned flour to coat them.
Melt the lard in a skillet and fry the pork until brown.
Place the pork and prunes in alternate layers in a casserole or pie dish.
Add to the skillet whatever seasoned flour is left from coating the pork pieces.
Stir in about 1 1/4 cups [300 ml.] of the prune cooking juice, bring to a boil and pour this thickened gravy over the pork and prunes.
Add the lemon juice.
Cover and stew in a preheated 350° F. [180° C] oven for at least one hour.