Ingredients
- 1 kg pork loin, cut into cubes
- 650 g pitted Agen prunes
- 1 rhizome grated ginger
- 1/4 liter rum
- 3 tablespoons sunflower oil
- 1 large onion
- thyme and bay leaf
- 100 g icing sugar
- 50 cl red wine, already reduced to 50%
- salt and pepper
- water + sugar syrup
- 50 g butter
Preparation Time
- Preparation: 20 minutes
- Cooking: 25 minutes
Difficulty: 1 (Easy)
Instructions
- Soak the prunes in rum syrup.
- In hot sunflower oil, sauté the seasoned pork cubes. Add minced onion, thyme, and bay leaf.
- Degrease the pan, sprinkle with icing sugar, deglaze with the remaining rum, and let it evaporate fully to lightly caramelize.
- Moisten to the height of the meat with reduced red wine. Simmer for about 20 minutes.
- Add the soaked prunes and grated ginger. Adjust seasoning, then incorporate butter in pieces for a glossy finish.
The finished dish should have a luscious, candy-like sheen—a hallmark of Chef Hubert's refined technique.
Culinary Ideas from Chef Hubert
