Braised Pork With Prunes and Orange 

Preparation

1. Step 1

   Heat the oven to 325 degrees. Season the pork all over with the salt and several generous grinds of black pepper. Melt the butter with the oil in a large Dutch oven over high heat. Add half the pork chunks, spread them out, and let them brown on one side without moving them for 5 minutes. (If the pan starts to burn, reduce the heat to medium-high.) Remove the pork to a plate and repeat with the remaining pork. (You can sear the pork on more than one side, but doing it on one side saves time and is enough to build flavor and texture.)

2. Step 2

   Reduce the heat to medium and add the shallots. Cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, to evenly combine, about 1 minute. Add ¼ cup of the sherry vinegar and the red wine; bring to a simmer, scraping up any bits at the bottom of the pan. Add the chicken broth, thyme and orange zest strips. Season with a generous pinch of salt. Stir in the pork and any juices on the plate. Bring to a boil, then cover the pot and braise in the oven for 1 hour and 30 minutes.

3. Step 3

   Meanwhile stir together the remaining ¼ cup sherry vinegar, the brown sugar and a pinch of salt in a medium bowl. Stir in the prunes and set aside.

4. Step 4

   Uncover the pork and add the prunes and their soaking liquid. Let the dish cook another 40 to 50 minutes, until the pork is very tender and the sauce is reduced and thickened. Remove and discard the thyme sprigs, then stir in the parsley. Serve topped with chopped orange segments, if desired.