Georgies Elizabethan Pork

Name: Georgies Elizabethan Pork
Ingredients: 1,2 kg pork neck, cubed; 45 ml (3 tablespoons) flour; 30 ml (2 tablespoons) oil; 2 onions, chopped; 250 ml (1 cup) celery, sliced; 1 x 410 g-tin apricots, drained and chopped; 125 ml (1/4 cup) raisins; 125 ml (1/2 cup) dates, stoned and chopped; 2 apples, peeled and cut into pieces; juice and rind of 1 orange; juice and rind of 1 lemon; 250 ml (1 cup) red wine; 5 ml (1 teaspoon) dried marjoram; 5 ml (1 teaspoon) dried cinnamon; 5 ml (1 teaspoon) dried thyme; 5 ml (1 teaspoon) black pepper; 5 ml (1 teaspoon) mild curry powder; 10 ml (2 teaspoons) salt; 30 m (2 tablespoons) fresh parsley, chopped; 125 ml (1/4 cup) toasted walnuts, chopped

My friend Georgie has perfected this old Elizabethan pork recipe. Pork, dried fruits and spices are combined and the casserole is slow cooked in the oven until the meat is meltingly tender. Serve it with plain boiled rice and a green vegetable.

Published 11 April 2020

Method

Preheat oven to 150 ºC (300 ºF).
Coat the pork with flour and pace in a casserole with a tight fitting lid.
Heat the oil in a frying pan and sauté the onions for 5 minutes. Add the celery and cook for 2 minutes. Add to the pork in the casserole.
Mix the rest of the ingredients, except the parsley and walnuts, and add to the casserole. Mix well.
Place the lid on the casserole and cook for 3 hours in the oven.
Garnish with chopped parsley and walnuts just before serving.