Spiced Pork Braised with Prunes and Apricots

Name: Spiced Pork Braised with Prunes and Apricots
Yield: Serves 4
Ingredients: 1 teaspoon ground cinnamon; 2 teaspoons sea salt, plus extra; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 brown onion, cut into 2 cm (¾ inch) dice; 1 kg (2 lb 4 oz) pork shoulder; 1 teaspoon ground coriander; 1 teaspoon ground fennel; 1 teaspoon ground cumin; 2 fresh or dried bay leaves; 2 fresh or dried bay leaves; freshly ground pepper; 500 ml (17 fl oz/2 cups) veal stock; 8 pitted prunes; 250 ml (9 fl oz/1 cup) red wine; grated zest of 1 orange; 8 dried apricots

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This dish is a marriage made in heaven – the rich flavour of the pork in perfect harmony with the cutting sweetness of the prunes. Thank God there are classics; life is richer for it. The spices also have a wonderful affinity with the pork and the fruit.

Ingredients

1 kg (2 lb 4 oz) pork shoulder
1

Dinner
Gluten-free
Wedding/Marriage

Method

About 1 hour before cooking, cut the pork into 2 cm (¾ inch) dice. Mix the spices and sea salt together. Rub them over the pork pieces, cover and leave to marinate. In a large heavy-based saucepan with a tight-fitting lid, heat the extra virgin olive oil. When hot, add half the pork, fry until evenly browned, taking care not to burn the spices, then remove and repeat with the n

Ingredients

Method

Photos