Pork
from Elizabethan/Shakespearean times
Serves: 4
2tbs / 30ml vegetable oil
1 large Onion, peeled and sliced
2 Cloves of garlic
1lb9oz / 700g boned leg of pork, cubed
2tbs / 30g plain ( all purpose ) flour
1/2tsp / 3g freshly ground Nutmeg
1/2tsp / 3g ground Ginger
1/2tsp / 3g freshly ground Cumin
Salt and freshly ground Black Pepper to taste
1/2pint / 300ml Red wine
1tbs / 15ml Honey
23/4oz / 75g Stoned Dates, roughly chopped
1 large waxy Potato, peeled and cut into chunks
2tbs / 30g freshly chopped fresh herbs (Rosemary, Parsley &
Thyme)
Put 1lb / 450g of parboiled floury potatoes in hot Duck fat or
oil and roast at
220C / 425F / Gas Mark 7 for about 45 mins turning
twice.
Heat the oil and gently fry the onion and garlic for 10 minutes until soft.
Toss the meat in the flour combined with the spices and seasoning and add to the onion frying the meat, stirring occasionally until evenly browned.
Stir in the red wine with the honey and continue to cook over a
medium heat,
stirring for a further minute.
Add the dates and potato and transfer to an ovenproof casserole dish.
Cover and cook for 2-21/2 hours or until the meat is thoroughly cooked.
Just before serving stir in the fresh herbs.
Serve with the roast potatoes.