Heat the oil or lard in a frying pan and brown the joint of pork over a high heat, turning to colour all sides. Remove. Fry the onions in the same fat to a light brown. Add the caraway seeds and let them start to pop.
Put the onion and caraway mixture into a deep ovenproof dish or casserole. Layer the sliced apples on top. Season the pork and place on this mixture. Add the dates, candie