“I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
  • 2 medium onions, sliced thinly
  • 2 tablespoons flour
  • 1 teaspoon ground mace
  • 2 teaspoons mild curry powder
  • 375 ml red wine
  • 600 ml chicken stock (I use a stock cube)
  • 125 g dried apricots
  • 125 g raisins
  • 125 g dried stoned dates or 125 g prunes

Directions

  1. Preheat oven to 160 c, or 325 f.
  2. Heat oil in dutch over.
  3. Over high heat, fry pork in batches until lightly browned.
  4. Remove from pan.
  5. Add onions to pan.
  6. Cook over medum heat until soft.
  7. Add flour and spices.
  8. Stir and cook 1 minute.
  9. Stir in wine and stock and slowly bring to a simmer.
  10. Add meat and fruits.
  11. Cook in center of preheated oven for 2 hours until meat is tender.

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