Beautiful marinated pork with all the trimmings.
Ingredients
- pork
- 1 kg shoulder of pork (cut in to large chunky pieces, roughly the size of a lady's fist)
- sunflower oil
- 3 carrots
- 2 large onions
- 4 sticks of celery
- 1 leek
- marinade
- 200 ml red wine vinegar
- 375 ml red wine
- good quality brown meat stock
- 200 ml olive oil
- black pepper corns
- a few sprigs of thyme
- 2 cloves of garlic
- fennel seeds (pinch)
- cumin seeds (pinch)
- salt
- 1 bay leaf
- apricots
- 100 ml white wine
- 200 ml orange juice
- 12 apricots
- 2 tsp castor sugar
- finishing touches
- 3 eating apples
- 25 g butter
- 2 tsp castor sugar
Method
Day Before:
- Heat a thin layer of sunflower oil in the bottom of a frying pan along with any extra fat that's been trimmed from the pork.
- Season the pork with salt and pepper. Brown the pork on all sides.
- Cut the vegetables into pieces the same size as pork and put the vegetables and browned pork in a large bowl along with all the marinade ingredients.
- Mix thoroughly with your hands. Cover and allow marinade in a fridge over night. In small saucepan pan add orange juice, white wine, sugar and apricots.
- Bring to the boil for 2 minutes, rest in the mixture over night.
On The Day:
- Take pieces of pork out of marinade bowl place in a casserole dish; pass the rest of the mixture through a colander catching the liquid in a jug.
- Put the uncooked, marinated vegetables into the casserole dish.
- Reduce the marinade liquid by half in a sauce pan on the hob. Return the reduced marinade liquid to the casserole dish.
- Cover the casserole dish with tinfoil and put the lid on. Place the casserole in a heated oven for 3 hours at 180°C.
- 1 hour before serving: Peel, quarter and core 3 apples. Heat a thin layer of oil and 25g butter to the frying pan, when melted add the apples and 2 teaspoons of castor sugar.
- Cook the apples until caramelised and golden, remove from the heat and add the apricot mixture to the pan, heat through.
- Just before serving: When you remove the casserole from the oven there will be a layer of fat on the top, skim the fat off.
- Remove the pieces of stewed pork allow rest for 10 minutes on a plate while you finish off the sauce.
- Pass the vegetables and stewing liquid through a sieve into jug. Discard what in the sieve ensure that you press all the juices out of the vegetables.
- Put your casserole dish on the hob to reduce down the stewing liquid. When the liquid has reduced by a quarter, add the apple and apricots to it and bring to the boil.
To Serve:
Return the meat to casserole pan with the reduced liquid and fruit. Serve with mashed potatoes.
