 Preparation Time |
10mins
|
 Cooking Time |
60mins
|
 Level |
Medium
|
 Serves |
4
|
|
Bites
|
1.5
|
450g Lean Pork Fillet, cubed
1 Medium Onion, chopped
16 Dried Apricots
6 Stoned Prunes
2 Whole Cloves
1/2 Cinnamon Stick or 1 tsp ground cinnamon
Salt & Pepper
150ml Dry White Wine
Chicken Stock
1 tbsp Plain Flour
Arrange the pork cubes and onion in a casserole dish and add the fruit, spices and seasoning.
Pour over the wine and then add stock to barely cover.
Sieve the flour over the casserole.Cook at 150C/300F/Gas mark 2 for 1 hour, stirring halfway through cooking time.
Before serving, remove the cinnamon stick and check the seasoning.
If the casserole is too dry, add a little more warm chicken stock and stir in before serving.
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