- Serves: 4
- Difficulty: Easy
- 750g diced pork or diced pork fillet (tenderloin)
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp ground ginger
- 2 tbsp olive oil
- 1 large onion - finely chopped
- 4 cloves of garlic - finely chopped
- 125g ready to eat apricots - halved
- 125g ready to eat prunes - halved
- 1/4 pint pork or chicken stock
- 6 tomatoes - roughly chopped, or half a tin
- 4 tbsp fresh coriander roughly chopped
- 1-2 tsp ready made Harissa paste OR 1 red chilli - de-seeded and finely chopped
- Salt and pepper
1) Pre heat oven to 180°C, 170°C for a fan oven or gas mark 4.
2) If using tenderloin cut into bite-sized pieces. Mix the spices with the salt and pepper and rub into the pork.
3) Heat the oil in a large flame-proof casserole and cook the pork for 2-3 mins stirring until brown.
4) Stir in the onion, harissa paste (or red chilli) and garlic and cook for 1-2 mins until just starting to soften. Stir in the apricots, prunes, hot stock and tomatoes, bring to the boil.
5) Cover and transfer to oven for 1 1/2 -2 hours until meat is tender. If using pork tenderloin reduce the cooking time.
6) Check the level of liquid in the casserole during cooking and if you find it is getting too dry and some water or some stock.
7) Stir the coriander into the pork.
8) Add the crushed garlic and tomato paste and fry for 2-3 min. Pour in the sherry and bring to the boil. Bubble to reduce by half.
9) Blend in the flour, stirring until smooth, then pour in the stock. Bring to the boil.
10) Return the pork to the pan with the soy sauce and seasoning. Simmer for 5 mins.
11) Cover tightly and cook for 1-1¼ hr, until tender. Cooking time may need to be reduced if
using pork fillet. 10 mins before the end of cooking time add the chopped mushrooms, return to oven.
12) Remove from oven, stir in the mustard, return to boil and add tomatoes.
13) Heat through for 1-2 min, garnish with chopped parsley and rosemary before serving.