---
title: "Pork with Prunes and Stale Bread: A Hearty Dinner Recipe from a 1984 Cookbook"
description: "A 1984 cookbook offers a recipe for hearty pork with prunes and a sauce made from fried stale bread, created by S. Shalimov and A. Shadura."
date: 2026-10-07T15:16:01.000Z
lang: en
url: https://xab.info/en/posts/pork-with-prunes-1984
tags: [recipes, ukrainian-cuisine, history, dinner]
publisher: "XAB.info"
---

# Pork with Prunes and Stale Bread: A Hearty Dinner Recipe from a 1984 Cookbook

![Pork with prunes and stale bread according to a 1984 recipe](https://xab.info/media/2026/10/07/svinina-s-chernoslivom-1984/svinina-s-chernoslivom-1984-1.webp)

## 🎯 Key Points

- The recipe is taken from the 1984 cookbook by S. Shalimov and A. Shadura
- The main secret is a thick sauce made of prunes and fried stale bread
- The meat is fried to a crust and stewed with spices and vinegar
- The dish is recommended to be served with boiled or fried potatoes

The culinary heritage of past decades sometimes hides surprising gastronomic solutions that have been undeservedly forgotten by modern cooks. In the 1984 book “Modern Ukrainian Cuisine” by S. Shalimov and A. Shadura, one can find unusual dinner recipes for the whole family. Special attention is deserved by a traditional pork dish supplemented with prunes and a completely unexpected ingredient—stale bread, which gives the gravy a unique texture.

### The Secret of the Special Sauce

The main highlight of this old recipe lies in creating a rich sweet-and-sour sauce. Stale white bread is pre-fried in oil and combined with prunes that have been boiled until soft and rubbed through a sieve. Adding sugar and the meat broth left over from stewing the pork turns this mixture into a thick, aromatic gravy with a rich flavor. The resulting mass is rubbed through a sieve once more and brought to a boil.

### Meat Preparation Technology

The process of creating the ideal dinner requires attention to detail at every stage. Fresh pork is trimmed of bones, cut into large portions, salted, and fried in lard or butter until a golden crust forms. Then the meat is transferred to a saucepan, fragrant vinegar, allspice, bay leaf, and a little water are added, after which it is stewed under a lid over low heat until completely tender.

### Serving and Best Pairings

Before serving, the tender stewed meat is carefully cut into thin slices, placed on a serving plate, and generously drizzled with the thick prune sauce. As a classic and most harmonious side dish, the cookbook authors recommend using boiled or fried potatoes, which perfectly emphasize the rich flavor of the meat dish.

## 🔍 Fact-Check Verification

- [Свинина с черносливом и черствой булкой: рецепт сытного ужина из кулинарной книги 1984 года](https://www.rbc.ua/ukr/styler/svinina-chornoslivom-i-cherstvoyu-bulkoyu-1791382604.html) - Рецепт полностью совпадает с оригинальной публикацией Styler.

## ❓ FAQ

### Q: Which book is the pork with prunes recipe taken from?
**A:** The recipe is published in the 1984 edition of «Modern Ukrainian Cuisine» by authors S. Shalimov and A. Shadura.

### Q: Why is stale bread added to the sauce?
**A:** Stale bread is fried in oil and used to give the sauce thickness and a rich flavor when combined with prunes.