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Ingredients

• 375 ml full-bodied red wine
• 250 ml olive oil
• 3-4 plum tomatoes, sliced
• 6 cloves garlic, crushed to a paste
• 1 carrot, sliced
• 2 sticks celery, trimmed and chopped
• 1 leek, trimmed and sliced
• 1 onion, sliced
• pinches cumin seeds
• pinches fennel seeds
• 1/2 bunches mint, chopped
• few sprigs thyme
• 1 bay leaf

• dashes of sunflower oil
• 1 kg boned lean pork shoulder, trimmed and cut into 8cm squares
• 12 whole dried apricots, stones removed
• 100 ml white wine
• 200 ml orange juice
• sugar, to taste
• 2-3 tbsp plain flour
• 350 ml chicken or veal stock
• buttered greens, to serve

Description

Richard Corrigan Slow-cooks Pork Shoulder Into Perfection With An Array Of Sweet And Savoury Flavours

UK TV