Spanish-Style Pork with Prunes (Cerdo con Ciruelas) is a rustic Iberian braise made with tender pork shoulder, sweet prunes, onions, white wine, and olive oil. Slowly simmered until fork-tender, the pork absorbs a balanced sweet–savory flavour while the sauce thickens naturally into a glossy, silky finish.
Hey, folks – today we’re leaning into that beautiful European sweet-and-savory tradition that feels both old-world and comforting. This dish may not be a nationally codified Spanish classic, but it reflects deeply rooted Iberian flavour logic. So, let’s dive into this Spanish-Style Pork with Prunes.
Spanish-Style Pork with Prunes (Cerdo con Ciruelas): The Historic Sweet-Savory Connection
The pairing of meat with dried fruit has deep roots in Iberian cooking. Medieval Spanish cuisine – shaped by Roman, Jewish, and Moorish influences – frequently combined savoury meats with sweet elements such as raisins, dried apricots, figs, and prunes. This sweet–savory approach reflected both preservation methods and the spice-driven culinary style of the era.
While dried apricots and raisins appear more frequently in regional recipes – especially in Catalan and Andalusian cooking – prunes were historically used as well, particularly in festive or home-style braises. They offer a deeper, darker sweetness compared to apricots, along with natural body that gently thickens a sauce during slow cooking.
I am a big fan of prunes, so I deliberately chose this variation. Their subtle acidity and rich sweetness pair beautifully with pork, creating depth without overwhelming the savoury character of the dish.
Is Cerdo con Ciruelas a Canonical Spanish Classic?
Cerdo con ciruelas is not a standardized national flagship dish in the way garlic chicken or cochinillo are. Instead, it belongs to a broader Iberian tradition of pork braises with dried fruit. It is historically grounded and regionally plausible, yet flexible and home-style rather than codified.
Cooking Methods
There are two traditional approaches. In some versions, a whole pork loin is browned, braised, and sliced into thick medallions before serving – a slightly more formal presentation.
However, large rustic chunks slowly stewed in a cazuela are equally traditional, especially in home cooking. This method allows the collagen in pork shoulder to melt into the sauce, producing deeper flavour and a silkier texture. I chose the stewed version for its rustic character and fuller body.
Spanish-Style Pork with Prunes (Cerdo con Ciruelas): Ingredients
Canonical Ingredients
- Pork shoulder or loin. Shoulder is preferred for stewing due to its collagen content.
- Prunes (ciruelas pasas). Whole, pitted, added during the final stage.
- Onion. Slowly cooked to build sweetness.
- Garlic. Used lightly for depth.
- Dry white wine or fino sherry. Adds acidity and balance.
- Olive oil. The base fat.
- Bay leaf. A classic aromatic.
Regional Variations
- Catalan touches. Ground almonds or hazelnuts, a pinch of cinnamon.
- Andalusian influence. Sherry, citrus peel, occasional raisins.
- Festive versions. A splash of brandy added during deglazing.
What’s Not Traditional
- No tomato-based sauce.
- No heavy paprika dominance.
- No cream.
- No flour-thickened gravy.
- No sugary glaze.
The sauce should thicken naturally from reduction and the prunes themselves.
How to Make Spanish-Style Pork with Prunes
To prepare Spanish-Style Pork with Prunes, focus on gentle browning and slow braising.
Pat pork dry and season lightly with salt. Brown in olive oil in batches until lightly golden. Remove and reserve.
Lower heat and cook onion slowly until soft and lightly golden, about 12–15 minutes. Add garlic and cook briefly.
Deglaze with wine (and brandy if using), scraping the bottom. Simmer 2–3 minutes. Return pork and juices. Add bay leaf. Pour in broth to come halfway up the meat. Bring to a gentle simmer, cover, and cook on low 60–75 minutes.
Add prunes and simmer uncovered 20–30 minutes more until pork is tender and sauce glossy. Remove bay leaf, adjust seasoning, and let rest 10–15 minutes before serving.
Traditional Serving Suggestions
Serve with plain white rice, boiled potatoes, or crusty bread. The goal is to absorb the sauce and balance the richness.
Can I Make Spanish-Style Pork with Prunes Ahead?
Yes, absolutely! Indeed, this stew improves the next day. Resting allows flavours to settle, and any excess fat can be easily removed once chilled.
More Delicious Recipes
Are you looking for more cozy European recipes, like this Spanish-Style Pork with Prunes? Be sure to check more recipes below:
- Croatian Meat Stew – Traditional Slavonian ÄŒobanac Recipe
- Croatian Braised Beef (Pašticada)
- Classic Beef Bourguignon – Traditional French Beef Stew
- Croatian Beef Ragù Pasta (Šporki Makaruli from Dubrovnik)
- Traditional Irish Stew with Guinness – Classic Irish Recipe
- Karjalanpaisti – Traditional Finnish Meat Stew
- Hungarian Goulash (Gulyás) – Classic Paprika Beef Stew
- Beef Stew with Red Wine and Prunes – Rich and Comforting
I’d love for you to try this Spanish-Style Pork with Prunes (Cerdo con Ciruelas). If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!
Cheers!
Spanish-Style Pork with Prunes (Cerdo con Ciruelas)
Tender Spanish-style pork with prunes braised in white wine. A rustic Iberian sweet and savory stew made with simple ingredients.
6-8
servings20
minutes1
hour50
minutesKeep the screen of your device on
Ingredients
3 lb (1.4 kg) pork shoulder, cut into large 1½–2 inch (4–5 cm) chunks
2–3 tbsp (30–45 ml) extra virgin olive oil
1 large onion (about 1½ cups / 200 g), thinly sliced
3-4 garlic cloves, minced
1 cup (240 ml) dry white wine or Spanish sherry (e.g. fino)
1–1½ cups (240–360 ml) light chicken broth, as needed
180–200 g whole pitted prunes
1 bay leaf
¾–1 tsp (4–6 g) fine sea salt, or to taste
¼ tsp (1 g) freshly ground black pepper (optional)
Directions
- Prepare and Season the Pork
Pat the pork pieces dry with paper towels. Season evenly with about ¾ teaspoon salt and a light sprinkle of black pepper. - Brown the Meat
Heat 2 tablespoons (30 ml) olive oil in a heavy Dutch oven or deep pot over medium-high heat. Brown the pork in batches, without overcrowding, turning to color all sides. This should take about 6–8 minutes per batch. Transfer browned pork to a plate and reserve. Add remaining oil if needed. - Build the Base
Reduce heat to medium. Add the sliced onion with a small pinch of salt.
Cook slowly for 12–15 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds, just until fragrant. - Deglaze
Pour in the wine (and brandy if using). Scrape the bottom of the pot to release any browned bits. Let the liquid simmer for 2–3 minutes to reduce slightly and cook off the alcohol. - Begin the Braise
Return the pork and any accumulated juices to the pot. Add the bay. Pour in enough broth to come halfway up the meat – the pork should not be fully submerged. Bring to a gentle simmer, then reduce heat to low.
Cover and cook for 60–75 minutes, stirring occasionally, until the pork is beginning to turn tender. - Add the Prunes
Stir in the prunes. Continue cooking partially covered or uncovered for 20–30 minutes more, until the pork is fork-tender and the sauce has thickened naturally. If needed, simmer uncovered for a few extra minutes to reduce the sauce to a glossy consistency. - Final Seasoning and Rest
Remove the bay leaf and any herb stems or peel. Taste and adjust salt as needed. Let the stew rest for 10–15 minutes before serving to allow the sauce to settle and thicken slightly. - Serving
Serve with plain white rice, boiled potatoes, or crusty bread. Enjoy!
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I always enjoy the combo of sweet and savoury. This pork stew looks hearty, flavoursome and so moreish!
Using prunes in savoury dishes is very Jewish, but not pork. Nor would the Moors use pork. But their cooking style must have been very influential in the region for it to be adapted like this.
This local dish looks great with the prunes!