This simple yet effective pork and beetroot dish has some fantastic flavours. Pork is cooked slowly with red onions, before beetroot, prunes, paprika and soured cream are added. It might sound odd, but the combination is sweet, creamy and just perfect for serving over mashed potato.
- 1.8kg pork shoulder roast
- 2 large red onions
- 3 tbsp. plain flour
- 2 tsp. salt
- 4 medium beetroot
- 450g pitted prunes
- 250ml soured cream
- 1 tsp. paprika
- Black pepper
Pat the meat dry with a paper towel, then rub it with 2 tbsp. of the flour and the salt. Heat oil in a large heavy-bottomed saucepan and add the pork roast to the saucepan. Brown well on all sides.
Thinly slice the onions and add to the pan. Turn the heat down to low and cook for an hour, turning the pork occasionally and adding water if needed to prevent sticking.
Put the beets into a saucepan of water. Bring to the boil, reduce to a simmer and cook for 20 minutes or until tender. Finely chop the prunes. Chop the beetroots into chunks. Add to the pan with the pork with the prunes and the beetroot cooking water, cover and simmer for 5 minutes.
Lift the pork from the pot and transfer to a serving plate. Mix the cream with the rest of the flour and put into the pot with the pork cooking liquid. Scrape the sides and cook gently for 5 minutes or until thickened. Season with paprika and black pepper to taste.