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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 saut� 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 saut� 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.