Eastern Pork With Apricots

• 600mL (1 imperial pint) Dry Cider
• 120g (4oz) Dried Apricots
• 70mL (4 imperial tablespoons) Oil
• 1 large Onion, chopped
• 60g (2oz) Plain Flour
• Curry Powder
• 1.2kg (2½ pounds) Pork, diced
• 150mL (¼ pint) Chicken Stock
• 120g (4oz) Raisins
• 90mL (3 fl oz) Orange Juice (Juice of two oranges)
• 30g (1oz) Soft Brown Sugar
• 2 Cloves of Garlic
• 2 Bay Leaves
• Salt and Pepper

The Night Before

1. Soak the apricots in the cider overnight. Keep the rest of the cider in case it is needed later in the recipe.

Method

2. Combine the flour and curry powder (to taste)
3. Coat the pork with the flour and curry powder mixture.
4. Heat the oil in a pan and fry the onion for 2-3 minutes.
5. Add the pork and seal it.
6. Transfer to a baking dish with a lid.
7. Add the apricots and cider.
8. Add the stock, raisins, orange juice, sugar, garlic and bay leaves.
9. Season to taste with salt and pepper.
10. Cook covered for 1½-2 hours at 160°C
11. While cooking check after ¾ hour and add more cider if required.

The recipe also works well if the pork is substituted with chicken.