Pork with prunes and chesnuts

Pork with prunes and chesnuts

Pork with prunes and chestnuts


  1. Mix in a bowl the sweet wine, the prunes, the chestnuts and the tea. Leave it overnight on the fridge.
  2. Heat oil in a large saucepan and saute pork pieces until brown.
  3. Add the glass of red wine and one glass of water and let it simmer for more than 2 hours until meat is tender.
  4. Then add the mix and bring again to a boil.
  5. Let the pork absorb most of the juice and be sure that is tender enough before you remove from heat.
  6. Serve with rice.


  • 1 kg boneless pork, cut in pieces
  • 20 prunes
  • 20 chestnuts
  • 1 glass of mavrodafni wine (a greek sweet red wine from Patras), any sweet wine will be appropriate
  • 1 glass red wine
  • 1 cup of strong european tea
  • Oil
  • 1 glass of water
  • Salt
  • Pepper

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