Wessex Pork
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Serves 6


2 tbsp vegetable oil
2 lb 4 oz (1kg) 1" cubed pork
2 medium sliced onions
2 tbsp plain flour
1 tsp ground mace
1 tsp curry powder

bottle red wine
1 pt (570ml) chicken stock
4 oz (110g) dried apricots
4 oz (110g) raisons
4 oz (110g) dates (stoned)

Pre-heat the oven to 160C, 325F, gas mark 3. 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. Serve with creamed potatoes and green vegetables.