Ingredient:
2 tbsp sunflower oil
1.5 kg (3 lb) shoulder of pork, trimmed and cut into 3.5 cm (1 ½ in) cubes
40 g (1 ½ oz) plain flour
450 ml (3/4 pint) chicken stock
4 tbsp white wine vinegar
3 tbsp clear honey
2 tbsp soy sauce
Salt and black pepper
250 g (8 oz) large mushrooms, quartered
250 g (8 oz) ready-to-eat pitted prunes
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole. Add the pork in batches and cook over a medium to high heat for 5 minutes or until golden brown all over.
Return all of the meat to the casserole, sprinkle in the flour, and cook, stirring, for 1 minute.
Stir in the chicken stock, white wine vinegar, honey, and soy sauce, season with salt and pepper, and bring to a boil. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours.
Stir the mushrooms and prunes into the casserole and cook for 1 hour or until the pork is tender. Taste for seasoning and garnish with parsley before serving.
2 tbsp sunflower oil
1.5 kg (3 lb) shoulder of pork, trimmed and cut into 3.5 cm (1 ½ in) cubes
40 g (1 ½ oz) plain flour
450 ml (3/4 pint) chicken stock
4 tbsp white wine vinegar
3 tbsp clear honey
2 tbsp soy sauce
Salt and black pepper
250 g (8 oz) large mushrooms, quartered
250 g (8 oz) ready-to-eat pitted prunes
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole. Add the pork in batches and cook over a medium to high heat for 5 minutes or until golden brown all over.
Return all of the meat to the casserole, sprinkle in the flour, and cook, stirring, for 1 minute.
Stir in the chicken stock, white wine vinegar, honey, and soy sauce, season with salt and pepper, and bring to a boil. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours.
Stir the mushrooms and prunes into the casserole and cook for 1 hour or until the pork is tender. Taste for seasoning and garnish with parsley before serving.
