Pork with chestnuts and prunes

A comfort dish served mostly in winter time and around holidays.

Ingredients

• 1 kg pork (preferably from the neck)
• 200 g chestnuts (boiled and peeled)
• 150 g prunes (pitted)
• 1 onion, chopped
• 1 clove garlic
• 200 ml white wine
• 2 tablespoons olive oil
• 1 bay leaf
• Salt
• pepper
• thyme

Directions

1. Sauté the pork in olive oil until browned on all sides.
2. Add the onion and garlic and continue sautéing.
3. Deglaze with the wine and add the bay leaf and thyme. Add 2 cups of water, and then add the plums and chestnuts and cook over low heat for 1-1.5 hours.
4. Serve with rice pilaf or mashed potatoes.