Pork Stewed with Plums
Pork provides complete protein, while walnuts add unsaturated fats and minerals. Plums and khmeli-suneli give the rich sauce a fruity sweetness and a warm spiced aroma.
For the stew
Cut the carrot (70 g) into thin julienne strips and finely chop the garlic (10 g) and cilantro (10 g). Cut the pork (250 g) into medium pieces, halve the plums (150 g), and remove the pits. Heat olive oil (as needed) in a pot. Add the carrot, garlic, cilantro, and khmeli-suneli (5 g); fry for 3–4 minutes, stirring. Add the pork and fry for 2 more minutes. Pour in the chicken broth (250 g), add the plums, and bring to a boil. Cover and simmer for 30–40 minutes, until the liquid has reduced by about half; add a little more broth if it reduces too quickly. season with table salt (to taste) and black pepper (to taste).
For serving
Serve with cilantro (to taste) and walnuts (to taste).
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