- Serves: 8
- Cook Time: 1 hour 30 minutes to 2 hours
- Prep Time: 30 minutes plus overnight soaking
- Effort: easy
- 125 g dried apricots, soaked overnight in 600ml ginger ale
- 5 tbsp olive oil
- 1 kg shoulder of pork, cut into 2.5cm cubes (or pre-prepared diced pork)
- 2 onions, chopped roughly
- 2 garlic, crushed
- 50 g plain flour
- 2 tbsp Madras ras el hanout spice blend
- 300 ml stock
- 125 ml freshly squeezed orange juice
- 1 tbsp unrefined dark brown sugar, preferably muscovado
- 125 g sultanas
- 2 bay leaves
- 2.5 cm ginger, peeled and grated
- 100 g okra, trimmed
- 50 g cashew nuts, optional
- 1 tbsp chopped coriander, to serve
Tips and Suggestions
this can be made the day before and, after cooling, stored in a refrigerator to allow the flavours to develop.
1. Preheat the oven to 160C/gas 3.
2. Strain the apricots through a sieve and retain the liquid.
3. Heat 4 tablespoons of the oil in a large deep frying pan and, over a high heat, quickly fry the pork in batches until it is just browned. Use a slotted spoon to transfer the pork to an ovenproof casserole dish.
4. Add the remaining 1 tablespoon of oil to the pork sediment left in the frying pan and fry the onions and garlic gently until softened, but not browned. Mix in the flour and Madras spice blend and cook for 2'3 minutes, stirring frequently.
5. Gradually pour over the stock, reserved ginger ale and orange juice, stirring all the time. Add the sugar and bring slowly to the boil, stirring all the time. You should find the base of the frying pan is now free of pork residue. Season with salt and pepper, then add the apricots, sultanas, bay leaves and ginger.
6. Put the mixture in with the pork and stir well to combine the ingredients. Cover and cook in the oven for 1½ -2 hours or until the pork is tender. Add the okra for the last 10 minutes of cooking time.
7. When you are ready to serve, remove the bay leaves and stir in the cashew nuts, if using.
8. Serve the pork casserole garnished with the chopped coriander
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