Daube of pork with dried apricots

Name: Daube of pork with dried apricots
Yield: Serves 4
Ingredients: 1 onion, peeled and sliced; tiny pinch of cumin seeds; tiny pinch of fennel seeds; ½ bunch of fresh mint, chopped; 250 ml olive oil; 6 garlic cloves, peeled and crushed; 3-4 plum tomatoes, halved; 1 carrot, peeled and sliced; 2 celery sticks, trimmed and chopped; 1 leek, trimmed and sliced; 12 whole dried apricots (not ready- to-eat), stoned; sunflower oil; 1 kg boned lean pork shoulder, trimmed of all gristle and skin, cut into large pieces about 8 cm square; 100 ml white wine; 375 ml full-bodied red wine; salt and freshly ground black pepper; about 350 ml brown meat stock; a few sprigs of fresh thyme; a little sugar to taste; 1 bay leaf; 200 ml orange juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

What a fine use for an economical cut of pork this is. Serve it with blanched shredded green cabbage tossed in butter. Delicious!

Ingredients

sunflower oil
1 kg boned lean pork shoulder, trimmed of all gristle and skin, cut into large pieces about 8 cm square
12 whole dried apricots

Method

Combine all the marinade ingredients in a big bowl.

Heat a film of sunflower oil in a heavy-based frying pan and fry the pork pieces until a rich dark brown on all sides. Drain and add to the marinade. Stir round, then cover and leave to marinate in the refrigerator for 24 hours.

Put the dried apricots, white wine, orange juice and a little sugar to sweeten in a saucepan and bri

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