Ingredients:
Pork: 600 g.
Smoked pitted prunes: 100 g.
Onions: 2 pcs.
Carrot: 1 pc.
Tomato paste: 2 tbsp.
Vegetable oil: 30 ml.
Butter: 30 g.
Water: 1 cup (approximately 250 ml).
Ground black pepper: to taste.
Salt: to taste.
Fresh herbs (parsley, dill, or cilantro): for garnish.
Cooking Instructions:
Wash the pork, pat it dry with a paper towel, and cut it into medium-sized pieces.
Peel and wash the onions and carrot. Slice the onion into half-rings and grate the carrot on a coarse grater.
Wash the prunes and cut them in half.
Heat the vegetable oil in a deep frying pan or saucepan.
Then add the onion and carrot, sautéing them over medium heat until they are soft and lightly golden.
Next, add the pieces of pork to the pan and cook until the meat is golden brown on all sides.
Add the tomato paste and butter, mixing thoroughly. Cook for another 2 minutes to blend the flavors.
After that, add the prunes, ground black pepper, and salt. Mix everything together.
Pour in the water, ensuring that the ingredients are barely submerged. Cover the pan with a lid and simmer on low heat for 30–40 minutes or until the pork is tender and infused with the sauce's flavors.
Sprinkle the finished dish with freshly chopped herbs.
That's it! Serve hot with your favorite side dish — mashed potatoes, pasta, buckwheat, or rice — a wonderful combination.