Ingredients for 4 servings
2 tbsp plain flour
1.25kg boneless shoulder of pork, chopped into 5cm chunks
3-4 tbsp olive oil
2 large onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
50g pumpkin seeds
1 tsp each coriander and cumin seeds
1 green chilli, deseeded and finely chopped
1 tsp mild spanish paprika
1 rounded tsp sundried tomato paste
275ml fruity white wine
300ml chicken stock
125g dried apricots
3 pears, peeled, quartered and cored
2 green peppers, deseeded and cut into thick slices
grated zest of 1/2 orange
salt and black pepper
Preheat the oven to 180C / gas mark 4. Season the flour, and toss the chunks of pork. Heat 3 tbsp of oil in a large fruing pan, and brown the pork (in batches) on all sides over a high heat. Put into a large (3.5 litre) lidded flameproof casserole as it is browned.
If necessary, add the rest of the oil into the frying pan, and gently cook onions and garlic for 8/10 mins until soft and golden. Meanwhile, in a large pan, toast pumpkin, coriander and cumin seeds for 1-2 mins until they start to give off their fragrance. Cool seeds, then grind in liquidiser or similar with chilli, paprika and 10g of fresh coriander until everything is finely ground. Cover and refrigerate.
Pour contents of frying pan over the pork, season and mix. Add the stock, wine and tomato puree, and cook, covered, in the oven for 1 1/4 hours.
Then add apricots, pears, peppers, and half the orange zest, and stir. Cover and cook for another 30-40 minutes. The place casserole over direct heat and stir in the remaining herb/spice mix, cook for a few minutes, then sprinkle with more chopped fresh coriander and the remaining orange zest.