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This stew is hearty and has the richness of the prunes and apricots that lend a hint of sweet.   It is warming Russian Winter Pork Stewand satisfying on a cold winter's night.  

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :2:00
Categories    : Luncheon       Main Dishes
                          Pork               Stews

  Amount  Measure       Ingredient -- Preparation Method
   --------     ------------      --------------------------------
      3         pounds         boneless pork  shoulder or butt
     1/2      cup                vegetable oil
      6        large             carrot -- sliced
      1        small can     tomato paste
      1        cup                dried apricot halves
      1        large             onion -- cut in eighths
      1        cup               prunes
                        salt and pepper -- to taste

1.   Cut pork into 1" cubes and season with salt and  pepper.

2.  Heat 3 T of the oil in a large pot over medium high heat.  Add pork and cook till meat releases its juices and is no longer pink all over.  

3.  Add carrots and cook until slightly tender.  Stir in tomato paste and 5 cups of water, then add apricots.  Bring to a boil, reduce heat to low and simmer uncovered for 45 minutes.

Meanwhile heat remaining oil in a large skillet and add onions and cook stirring till deep golden brown. 

4.  Add onions and prunes to stew and continue to simmer over medium low heat till pork is very tender and sauce has thickened, about 30 minutes more.  Adjust seasonings.

Serve with boiled potatoes buttered and garnished with chopped parsley.