Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pork in a piquant sauce




Source of Recipe


Romans in Britain


List of Ingredients




1 kg/2 lb pork
120 ml/4floz olive oil
Juice of half a lemon
¼ litre/½ pint sweet white wine
5 dried figs
2 tsp coriander seeds
2 tsp dried oregano
3 tbsp white wine vinegar
A handful of fresh parsley
Sea salt


Recipe



Cut the pork into 2½cm/1" cubes, place them in a casserole and fry in a little olive oil until brown.

Grind the coriander seeds in abowl.

Rolloss the pork in the salt, lemon juice and ground coriander.

Chop the figs and boil them in a saucepan for 5 minutes in a few tablespoons of water.

Strain off the resulting fig stock and put to one side. Throw away the figs. they are no longer needed.

Add the wine, oregano, vinegar and fig stock to the pork.

Cook the casserole for an hour and a half in an oven pre-heated to 180°c/350°f/Gas mark 4.

Just before serving, sprinkle the finely chopped parsley over the pork.