Mediaeval spiced pork

Tags: made, main dish, casserole
This casserole has a subtle and hard-to-identify flavour. It is rich and smooth.
. Serves 6. 14 steps
900g pork shoulder steaks trim into 4cm cubes, removing excess fat quickly sear Season sauce to taste. Pour sauce over pork in casserole dish. Cover, cook in slow oven 1 1/2 hours.
4 tablespoons oil   fry
1 large onion chop roughly
2 cloves garlic crush   cook 1 minute
1 tablespoon flour   cook 1 minute
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
310ml full-bodied red wine   stir in, bring to boil
1/2 orange's juice
1 strip orange peel
1 bulb fennel cut into wedges
125g dried apricots halve
1 tablespoon runny honey
1 sprig rosemary
Serve with couscous and a sharply dressed green salad
Also nice if you add a chopped fried aubergine. Maybe that's what gave it the mysterious taste.