Name: Winter Pork and Fruit Ragout
Yield: 6 to 8 portions
Ingredients: 1 cup dry white wine; 1 quart Chicken Stock; 2 bay leaves; ¼ cup honey; 1 tablespoon dried thyme; Salt, to taste; ⅓ cup best-quality olive oil; 4 shallots, peeled and minced; 3 pounds lean boneless pork, in 1-inch cubes; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh dill; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 cup dark seedless raisins; 2 dozen dried apricot halves; 1 cup red wine vinegar; 1 cup dry red wine

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this delicious casserole with Saffron Rice, black beans, and a green salad garnished with orange slices.

Ingredients

3 pounds lean boneless pork, in 1-inch cubes
2 dozen dried apricot halves

Method

In a large bowl combine the pork, apricots, raisins, red wine, vinegar, dill, mint, cumin, pepper, thyme, and salt. Cover and marinate, refrigerated, for 24 hours. Stir occasionally.
Remove the pork and fruit from the marinade. Reserve the fruit in a small bowl. Reserve the marinade separately. Pat the pork dry with paper towels.
Heat the olive oil in

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Ingredients

Method

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