Slow Cooked Spicy Pork

By Friday, April 27, 2012

This recipe is very straightforward, the preparation takes about 30 minutes, and the actual cooking time is just under 3 hours, so relatively stress free! It is a Waitrose recipe that I picked up in-store. I decided to double the quantities of dried fruits, as I cooked this for seven people and didn't think the recommended amount was enough to feed their hungry mouths! I also changed the cooking times, as I didn't think the suggested 2 1/2 hours at 170 degrees was enough to make the pork tender. I increased the heat after 2 hours to 200 degrees for around 45 minutes, giving the pork a chance to become lovely and soft. The slow cooking means you get an end result of tender, spicy pork chunks that contrast beautifully with the sweet fruits. I served this with some simple herb and garlic infused wild rice. 



You will need:

800g diced Pork leg or shoulder
6 tbsp flour
3 tbsp corn oil
1 large red onion
3 celery sticks
2 large garlic cloves
1 tsp ground mace
1 tsp mild curry powder
1 tsp ground cinnamon
2 tbsp thyme leaves
150g dried apricots
150g soft dates
500ml white wine
juice of 1 orange

Preheat the oven to 170 degrees/ gas 3. Place the flour in a large mixing bowl and season well. Add a few of the pork pieces to the bowl at a time, cover with flour and then place on a tray to one side. Repeat for the whole batch of pork.


Heat half of the oil in a large frying pan. Add the floured pork and fry until browned on all sides (you may have to do two batches). Once browned, place in a large casserole dish and put to one side.





Finely slice the onion, celery and garlic. Place the rest of the oil in a separate frying pan on a medium heat. Fry for a few minutes until softened.





Add the spices and fry for a further minute, ensuring that the vegetables are properly covered with the spices and thyme leaves.





Slice the apricots and dates into bite size pieces. Juice one orange. Add the apricots, dates, wine and orange juice to the frying pan. Season and bring to the boil. Make sure you stir occasionally in order to prevent anything from sticking to the bottom of the pan.







Pour into the casserole dish. Use a spoon to mix the pork around, making sure all of the pieces are coated in the liquid. Cover the dish with a lid and place in the oven for 2 hours. Turn the oven up to 200 degrees/ gas 6 and cook for a further 45 minutes, or until the pork is tender when tasted. Enjoy!


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