yield: (makes about 4 servings)

Ingredients

• Pork shoulder (a little over 2 lbs)
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons sea salt
• 1/3 cup extra virgin olive oil
• 1 brown onion, cut into 2 cm dice
• 1/2 cup port
• 1 cup red wine
• 8 prunes, pitted
• 8 dried apricots
• grated zest of 1 orange
• 2 fresh or dried bay leaves
• 2 cups veal stock
• freshly ground pepper

Directions

1. About 1 hour before cooking, cut pork into 2 cm dice. Mix the spices and sea salt together. Rub over pork pieces. Cover and leave to marinate.
2. In a large, heavy-based saucepan, heat extra virgin olive oil. Add half the pork and fry until evenly brown. Repeat with remaining pork. Set aside.
3. Add the onion to the pan and a little more salt. Cook for 5 minutes over medium heat until softened.
4. Add port and reduce by half.
5. Add red wine and boil for 5 minutes to burn off the alcohol.
6. Return pork to pan. Add prunes, apricots, orange zest, bay leaves and stock. Bring to a boil.
7. Rude heat to a gentle simmer, cover and cook for 1 1/2 hours.
8. Remove lid and cook for an additional 20-30 minutes, or until pork is tender.
9. Remove pan from heat and take out bay leaves.

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