Main Dish

Roasted Pork Stew with Dried Plums, Sage and Fennel

Martorana Family Winery

5956 West Dry Creek Road
Healdsburg, CA 95448

It's going to be yummy!!!

  • 1 1/2 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 1 to 2 teaspoons kosher salt plus more, to taste
  • 1 cup finely chopped onions
  • 1 tablespoon red wine vinegar
  • 1 1/2 cups Martorana Cabernet Sauvignon
  • 4 garlic cloves
  • 2 small carrots, cut on the diagonal into batons
  • 2 bay leaves
  • 1/2 cup fresh sage leaves, roughly chopped
  • 1 fresh rosemary sprig
  • 1 or 2 cinnamon sticks
  • 1 3/4 cups unsalted chicken stock
  • 1/2 to 1 cup sliced fennel, plus chopped fennel fronds
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 10 large pitted prunes (dried plums), soaked in hot water to soften
  • 1/2 cup fresh flat-leaf parsley leaves
  • 4 cups cooked soft polenta


In a large bowl, toss the pork with the salt and pepper to coat evenly.

In a large, heavy Dutch oven over medium-high heat, warm the olive oil. Add the pork and sear until browned on all sides, about 10 minutes. Transfer to a bowl. 

Reduce the heat to medium, add the onions and cook, stirring occasionally, until softened and beginning to brown. Using a slotted spoon, transfer the onions to the bowl with the pork.

Add the vinegar and 1/2 cup of the wine to the pot and bring to a boil, stirring to scrape up the browned bits. Boil until the liquid is reduced to a glaze-like consistency. Add 1/2 cup of the wine and reduce again, then repeat with the remaining 1/2 cup wine.

Add the garlic, carrots, bay leaves, sage, rosemary and cinnamon stick and cook for about 1 minute, then return the pork and onions along with any accumulated juices to the pot. Add the stock and season with salt. Bring to a boil, then cover, reduce the heat as low as possible, and cook very slowly for about 45 minutes.

In a medium fry pan, combine the sliced fennel, butter and sugar, cover and simmer until the liquid evaporates, about 5 minutes. Uncover and continue to cook over low heat until the fennel is tender and well browned, about 8 minutes more. Set aside.

When the meat has cooked for 45 minutes, add the prunes and the fennel mixture to the pot. Cover and cook until the pork is tender, about 15 minutes more, stirring occasionally to prevent sticking. 

Remove the pot from the heat. Discard the bay leaves and cinnamon stick, and adjust the seasoning with salt and pepper. Fold in the parsley. Divide the soft polenta among bowls and top with the stew. Serves 4 to 6.