Dredge the pork cubes in the flour and saute to brown.|
Place in a deep pot, add prunes, brandy, thyme, salt and pepper.Add enough water to just cover the pork.
Simmer until the pork is tender and the prunes have completely dissolved. You will want to keep the pork cubes barely covered with the water.
You may add extra beef boullion for a darker gravy if needed.
This recipe should not need thickening, but if it does, use either the flour paste method or corn starch mixed in cool water. Be sure to cook long enough so that you will not have a "raw" flour taste. Serve over rice.