Pork with Prunes, Juniper Berries and Pernod

Name: Pork with Prunes, Juniper Berries and Pernod
Ingredients: 2 teaspoons juniper berries, roughly crushed; 400 g/14 oz tin chopped tomatoes; 3 tablespoons extra virgin olive oil; 2 teaspoons ground mace; 100 g/4 oz pitted prunes; 25 g/1 oz butter; 675-900 g/1½-2 lb boneless pork; salt; black pepper; 3-4 bay leaves; 1 bunch spring onions; 150 ml/¼ pint Pernod; juice of 1 orange

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Pork can be a dull and dry meat, but not so in this simply made casserole, which has a lovely fusion of flavours. Serve with potatoes or egg tagliatelle and a green vegetable, such as spring greens. Pernod, with its taste of aniseed, makes this much more than an ordinary casserole.

Ingredients

675-900 g/1½-2 lb boneless pork
100 g/4

Main course
Gluten-free
Spring

Method

Preheat the oven to 170°C/325°F/gas mark 3. Slice the pork into largish pieces. Chop the prunes up fairly small. Melt the butter and olive oil in a flameproof casserole over a medium heat, then add the ground mace and stir for a minute. Next, stir in the pork, juniper berries and prune