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PORK APICIUS




Source of Recipe


The Cincinnatian Hotel


List of Ingredients




2 pounds of Pork Shoulder, cut to cube
10 oz Dried Apricots, soak 24 hours in water
5 oz dried raisins
3 oz chopped shallots
2 oz Accacia Honey
1 oz fresh mint chopped
1 oz cumin powder
1 oz fresh dill, chopped
1 oz cracked white pepper
15 oz red wine
4 oz vinegar
2 oz extra-virgin olive oil
SQ Salt and pepper

Recipe



Marinate the raisins, dill, mint, white pepper, cumin, honey, together during 12 hours.

On a large skillet, pour some oil and sauté the pork shoulder until golden brown. Season with salt and pepper to taste.

Drain the pork from excess of fat. Put the pork into a large sauté pan, and add the red wine, vinegar, marinade mixture and bring to a boil. When boiling put the pork into the oven and let it cook slowly at 250 degrees for approximately 1 1/2 hours. At the last minute add the apricots and serve.




Serves 4.