Spiced Pork with Red Wine and Orange

2 lbs pork shoulder steaks
1 large onion
2 large cloves of garlic
3-4 Tbsp light olive or sunflower oil
1 rounded Tbsp plain flour
1 tsp. each of ground ginger, ground coriander and paprika
1/2 tsp. cinnamon
1 bulb of fennel (about 8-9 oz)
4 oz organic dried apricots, cut into half
1/2 pint full bodied red wine
1 Tbsp clear honey
1 sprig of fresh rosemary
Juice of half an orange (about 2 tbs.) and a thin strip of orange peel
Salt and freshly ground black pepper

Preheat oven to 300 F. Trim the meat of any excess fat and cut into large
cubes. Heat 2 Tbsp of the oil in a large pan and quickly sear it on both
sides (you may need to do this in two batches). Remove to a large
casserole. Peel and roughly chop the onion and fry in the remaining
tablespoon of oil until soft. Add the crushed garlic, cook for a minute
then add the flour and the dry spices and stir. Add the wine, orange
juice, orange peel, honey, fennel and apricots and rosemary stir
thoroughly and bring to the boil. Pour over the pork and transfer to a
slow oven. Cook for 1 1/2 hours, stirring it half way through. Check the
seasoning, adding plenty of freshly ground black pepper and a little salt.

Remove the orange peel and rosemary. Serves 6.

Brought to you by Bernhard chef.at.home


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