Daube of pork with dried apricots

Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

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!


  • 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


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