Pork and prune hotpot

Prunes are the sweet jewels in this classic hotpot. Match it with the Reserve Barrique Fermented Chardonnay from Villa Maria’s jewel – McDiarmid Hill vineyard in Gisborne. Blended with grapes from Villa Maria’s Brian Tietjins vineyard, also in Gisborne, the wine captures the essence of the region, offering a complex medley of aromas with hints of tropical fruits, fig and smoky grilled nut characters.

Seamlessly textured with a creamy mid-palate leading to a finish extended by fine acidity. This is a concentrated and powerful wine that holds its own against rich, wintry meals.

Ingredients

800 g	Pork, diced (Main)
2 Tbsp	Oil
1 large	Onion, chopped
3 cloves	Crushed garlic
¼ cup	Sage, leaves
3 Tbsp	Apple cider vinegar
12	Pitted prunes, chopped in half (Main)
¾ cup	Vegetable stock
2	Potatoes, small; peeled and sliced

Directions

1. Heat the oven to 180C fanbake.
2. Season the pork with salt and pepper and fry in oil until brown on all sides. Place in an ovenproof dish.
3. Fry the onion, garlic and sage until onion is soft, adding more oil if required. Place in the dish.
4. Deglaze the pan with the apple cider vinegar and pour into the dish. Dot the prunes around the pork. Pour in the stock.
5. Arrange the sliced potatoes around the top of the pork. Season with salt and pepper and dot with butter.
6. Cover and cook for 1 hour. Uncover and cook a further 30-40 minutes until potato is golden.