Ingredients:

• 2 lbs (900 g) pork shoulder or leg, cut into cubes
• 1 cup (150 g) pitted prunes
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 2 cups (500 ml) chicken or vegetable broth
• 1 cup (250 ml) red wine
• 2-3 tablespoons olive oil
• 2-3 sprigs of fresh thyme or 1 teaspoon dried thyme
• 1-2 bay leaves
• Salt and pepper to taste
• Zest of 1 orange (optional)
• Chopped parsley for garnish

Instructions:

1. Searing the Pork:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the pork cubes and sear them on all sides until browned. Remove the pork from the pot and set aside.
2. Sautéing Onions and Garlic:
   • In the same pot, add the chopped onions and cook until they are soft and translucent, about 5 minutes.
   • Add the minced garlic and sauté for an additional minute.
3. Deglazing:
   • Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for a few minutes until the alcohol evaporates.
4. Cooking the Pork:
   • Return the pork to the pot. Add the broth, prunes, thyme, bay leaves, salt, and pepper.
   • If using, add the orange zest for an additional layer of flavor.
5. Simmering:
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the pork is tender. Stir occasionally.
6. Serving:
   • Once done, taste and adjust seasoning if needed.
   • Serve hot, garnished with chopped parsley, accompanied by crusty bread or a side of mashed potatoes for a complete meal.

Enjoy this hearty and flavorful dish that beautifully blends the savory taste of pork with the sweetness of prunes, a classic favorite from Western Macedonia!