Porc aux Pruneaux (Pork with Prunes)

By James MacGuire

This recipe is based on the dish as I saw it made in 1980 at the former bistro La Marmite in Tours, run by the chef Charles Barrier next door to his three-Michelin-star restaurant. Prunes hadn’t been produced in the area for a long time, but they were still used in local cooking — even in, strange as it may seem, eel stew. Pork with prunes wasn’t at the…