Braised Pork With Prunes and Orange 

Here's what I do: instead of pork, I used alligator meat I have on hand. Instead of a dutch oven, I used a pizza oven that's powered by the waterfall in the backyard. I soaked the dried shrooms and foraged leaves on my hikes in curry-spiced moonshines. I seasoned everything with spices from every country I've been to and tree barks from the local park. Yasss!

This is a fantastic recipe. I covered the prunes in tawny port, and used vermouth instead of red wine. I added the supremed orange pieces about 5 minutes before serving. Browning the meat on high was never going to work, but it was nicely browned after 5 minutes on medium-high. Heavenly with a Tavel.

Can't tell you how impressed I was by this dish. Such complex, rich sauce, and succulent pork. Made it the day before and scraped off the fat the next morning. The next day I brought it up to heat and threw in some potatoes and carrots. Used Calvados to steep the prunes in, and it was worth it. While it was braising, I added a small tangerine cut in half to enhance the orange notes. Served over pappardelle.

This is an outstanding recipe - I doubled the orange zest, should have done the same with prunes. Deep flavor and texture. Polenta was the perfect accompaniment.

This was fantastic! Time was short, so I did 30 minutes in a stovetop pressure cooker, then added the prunes and did another 10 minutes. Also I did a full recipe but only 2 pounds of pork shoulder for a better gravy to meat ratio, and used beef stock, because I had some open. Served over polenta. Perfect!

Made as written, used a Boston butt, came out amazing. Not everybody in an apartment has sherry vinegar and a big Dutch oven and a thyme plant on the deck. If you can pull it off, it's worth the trouble. I'm usually very suspicious of garnishes - too often, they make a dish feel like it's under stuff in the compost bin, and orange bits seemed dangerously on that path. No fear - they were a fabulous addition. Will make again!

This was terrific and fairly easy. I followed the recipe generally. I swapped out the sherry vinegar for rice vinegar per internet suggestions since I didn't have sherry vinegar. I braised the meat for 90 minutes and then another 45 or so but at about 400 since I needed the higher oven temp to roast carrots and sweet potatoes. The meat was perfectly tender and flavorful. I served it over polenta. Fantastic.

Very tasty. Made as directed except added a bit more chicken broth. Next time I will add more prunes as well. Meat was nice and tender.

I didn't have prunes so I used dried tart cherries and it was delicious.

An answer to the question about using port. The first time I made this I used vinegar and sugar, though cider vinegar. The next time I had tawny port on hand and used that. The flavor was improved and more complex, but I felt it was a bit sweet. So I added the juice of half a lemon just before serving and it was perfect. So use the port if you have it, but finish with some acid.

A wonderful dish with polenta. Tender and amazing flavor! Great to make for a special occasion!

This was excellent. Used port to soak the prunes, otherwise followed the recipe. My only change going forward would be to use less salt

Love, love, love this recipe! The orange zest-prune-pork combo is just what you’re looking for.

Warming and satisfying. Towards the end of cooking I added a little black soy sauce to it to bring down the strong acid note. The salt and molasses flavor of the soy gave it a little more richness, and it wasn't so assertively sour.