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Pork with Pears, Apricots and Chilli

 
Pork with Pears, Apricots and Chilli


 

Pork with Pears, Apricots and Chilli

Prep Time ~ 20 mins Cooking Time ~ 2.5 Hrs
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ can be frozen for 1 month in a freezer proof container.  Defrost overnight in the fridge, and then reheat over a low direct heat until piping hot.

 

Ingredients

2 tablespoons plain flour

1.25kg / 2lb2oz boneless shoulder of pork cut into 5cm / 2 inch chunks

3 -4 tablespoons olive oil

2 large onions, peeled and roughly chopped

2 cloves garlic, peeled and finely chopped

50g / 2oz pumpkin seeds

1 teaspoon each ground coriander and cumin

1 green chilli, deseeded and finely chopped

1 teaspoon smoked paprika

1 x 20g pack fresh coriander

1 teaspoon tomato puree

275ml / 10floz white wine

300ml / ½ pint chicken stock

125g / 4oz ready to eat apricots

3 pears, peeled, quartered and cored

2 green peppers, deseeded and cut into thick chunks

Grated zest ½ orange

Salt and pepper

 

You will need: 3.5 litre / 6 pint lidded casserole dish

 

Method

  • Season the flour with salt and pepper and toss the chucks of meat in it.
  • Heat 3 tablespoons of oil in a large frying pan and brown the pork on all sides over a high heat - ideally do this in batches.  Then put into the casserole.
  • Preheat the oven to 180C / 160C fan / Gas 4.
  • Add the remaining oil to the pan; cook the onions and garlic for 5 minutes until soft and golden.
  • In a small pan over a low heat toast the seeds and coriander and cumin for 1 - 2 minutes, then grind them in a coffee grinder or small food processor.  After this add the chilli, paprika and half the fresh coriander and pulse to blend down.
  • Stir the spice mixture into the onions and garlic with the tomato puree, white wine and stock.
  • Pour the onion and spice mixture over the pork, season well and mix.
  • Cook covered for 1 ¾ hours, then stir in the apricots, pears, peppers and half the orange zest.
  • Cover and cook for a further 30 - 40 minutes.
  • To serve - scatter the reserved half of the fresh coriander over the casserole and serve with either rice or couscous.