Pork And Prune Casserole

• 600 ml chicken stock
• 18 dried pitted prunes
• 675 g stewing pork, cubed
• 25 g seasoned flour
• 2 tablespoons oil
• 2 bay leaves
• salt and pepper
• 2 tablespoons red currant jelly
• 1 -2 teaspoon cornflour (depending on how thick you like the sauce)

1. Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
2. Coat the pork in the seasoned flour.
3. Heat the oil in a large saucepan and brown the pork and remove from the pan.
4. Strain the stock from the prunes put the prunes to one side.
5. Gradually add the stock to the pan and deglaze.
6. Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180u0b0C) and add the bay leaves.
7. Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
8. Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
9. Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
10. Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
11. Add the meat and prunes to the sauce to heat through.
12. Season and serve.

chicken, prunes, stewing pork, flour, oil, bay leaves, salt, red currant, cornflour

Taken from www.food.com/recipe/pork-and-prune-casserole-329673 (may not work)