1 kg – 2,2 lb pork meat, cubed
2 onions, coarsly chopped
2 cloves mashed garlic
18 g – 3/4 oz. flour
a good, tasty red wine
a piece of lemon peel (white part removed)
1 piece of cinnamon bark
250 gr – 1/2 lb dried prunes (put them in water first so they soften)
Heat the butter in a casserole with a thick bottom and fry the onions until they have browned (about 7 minutes). Heat the oil in another pan and brown the meat.
Transfer the meat to the casserole with the onions. Sprinkle the flour over the mixture and stir for about 3 minutes.
Then pour in the wine and porto (2/3 wine-2/3 porto) so that the meat is just covered. Stir continuously untill the sauce has thickened. Add salt, pepper, 2 cloves mashed garlic, the lemon peel and the piece of cinnamon bark.
Simmer for one hour.
Then add the dried prunes and simmer 45 minutes more. Remove the lemon peel and the cinnamon bark, check seasonings and serve.
I am not sure abouth the amount of flour. But if the sauce is too thin, you can always add a portion of butter mixed with an equal amount of flour. Stir well when you add it.
Makes 4 servings.
Source: my collection.