Main course

Ukrainian Pork Roast with Prunes

A dish that combines tender meat, potatoes, and vegetables in rich broth with restrained fruit sweetness.

What you’ll need

• pork shoulder: 1100 g
• potatoes: 1000 g
• prunes: 200 g
• onion: 220 g
• carrot: 220 g
• meat stock: 700 ml
• vegetable oil: 45 ml
• garlic: 15 g
• bay leaves: 2 pcs
• salt: 15 g
• black pepper: 4 g

How to make it

1. Cut the pork into 4 cm cubes, dry, and season with 10 g salt and pepper. Rinse the prunes, cut the potatoes large, and the onion and carrot medium.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.