Project Food Blog

Elizabethan Pork


6 tbsp vegetable oil
3 kg 1" cubed pork
6 medium sliced onions
6 tbsp plain flour
3 tsp ground mace
3 tsp curry powder
1 bottle red wine
1500 ml chicken stock
330g dried apricots
300g raisins
300g dates (stoned)


Pre-heat the oven to 160°C.

Heat the oil in a large flame proof casserole and fry the pork in batches over a high heat until well browned.

Remove from the casserole and add onions.

Cook over a medium heat until softened. Sprinkle with flour, add the spices and cook, stirring for 1 min.

Stir in the wine and stock then bring slowly to a simmer. Stir in the meat and fruits.

Cook in the centre of oven until tender.

Season with salt and pepper to taste.

Serve with rice. Garnish with a few flaked almonds and some chopped parsley.

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