Name: Pork and Apricot Minutal
Cuisine: Italy
Ingredients: 500 g pork joint; 300 ml stock/water; 300 ml sweet white wine; 40 ml olive oil; 2 tbsp fish sauce; 2 medium onions or, if available, large bulbed spring or young onions in the green; 1 tsp cumin seeds; ½ tsp black peppercorns; 1 tsp dill weed, chopped; 1 dessert spoon set honey; 1 tbsp passum; 2 tbsp vinegar; 80 g fresh or semi dried apricots; 3 discs of tracta or cornflour to thicken

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

This minutal is made with diced cooked meat rather than mince as in the previous recipe. The stew has a distinct texture due to the fact that the meat was pre-cooked. Though it is quite possible to use raw pork and cook it in the stock, it would not produce an authentic minutal. Minutals tend to be sweet and sour in flavour and cumin is a common seasoning.