Ingredients
For the pork (7 servings)
- 2 kg pork shoulder, cut into large pieces
- 400 g chopped tomatoes
- 350 g prunes
- 300 ml wine, mavrodaphne
- 200 ml vegetable broth
- 100 ml brandy
- 6 allspice berries
- 3 tbsp honey
- 2 tbsp tomato paste
- 2 cinnamon sticks
- 2 bay leaves
- 2 cloves garlic, sliced
- ¼ tsp ground cloves
- 1 kg onions, cut into thick slices
- Salt
- Pepper
- Olive oil
For the mashed potatoes (3 servings)
- 500 g boiled potatoes, peeled and diced
- 50 g butter, cold
- 100 ml milk, whole
- Salt
- Pepper
Instructions
For the pork (7 servings)
- Preheat the oven to 180°C, fan-assisted.
- Heat a frying pan over medium heat, add a little olive oil, the pork in batches, and sear it on all sides.
- Once it has browned, add the onions and stir lightly with a spoon.
- In a Dutch oven, place the pork, onions, all other ingredients, and stir.
- Bake the covered pork in the oven for 2 hours.
- Serve the pork hot.
For the mashed potatoes (3 servings)
- Boil the potatoes in a pot with enough water until soft. Then, drain them and let most of the steam evaporate.
- Place a sieve over a baking sheet, empty the potatoes into the sieve, and press them with a pastry scraper.
- Transfer the mashed potatoes to a small pot, season with salt and pepper, then add the butter and milk.
- Place the pot over medium heat and cook for about 5 minutes, stirring continuously with a hand whisk until a smooth and fluffy puree is formed.
- Serve the puree immediately.