5 Ingredients Mediterranean
By Jamie Oliver
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Pork & prunes
Sweet carrots & crispy rosemary crackling
2 hrs 15 mins
Not Too Tricky
serves 6
About the recipe
The beautiful Greek island of Skopelos hails dried prunes as one of its most prized ingredients and they use them in so many tasty ways, like in this rustic stew, to bring deep sweet-savouriness.
Recipe From
Ingredients
1.5kg higher-welfare pork belly, skin and ribs removed and reserved (ask your butcher)
½ a bunch of rosemary (10g)
1 heaped tablespoon ground coriander
800g mixed-colour carrots
200g prunes (stoned)
Method
- Preheat the oven to 220°C/425°F/gas 7.
- To make the crackling, roll up the pork skin and use a sharp knife to cut it into 1cm slices, then place in a deep roasting tray.
- Toss with a good pinch of sea salt and black pepper, then roast for 20 minutes, or until golden and crisp, stripping in and stirring through half the rosemary leaves for the last 5 minutes.
- Remove to kitchen paper and put aside, then reduce the oven to 160°C/325°F/gas 3.
- Meanwhile, slice the rest of the pork belly into 2.5cm chunks, then toss the belly and ribs with a pinch of salt, 1 teaspoon of pepper and the ground coriander.
- Fry in a large casserole pan on a high heat with 1 tablespoon of olive oil until golden all over, turning regularly, while you slice the carrots into 3cm chunks and roughly chop the prunes.
- Add to the pan, then pick and finely chop the remaining rosemary. Keep everything moving for 5 minutes to accentuate the colour, add a splash of red wine vinegar, then pour in 600ml of boiling water and stir well.
- Cover and cook gently in the oven for 1 hour 30 minutes, or until beautifully tender, stirring halfway and adding a splash of water, if needed. Serve the stew with the crispy crackling on top. Delicious with bread, rice or potatoes.
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