Slow-Baked Pork and Apricots
Rich Moroccan flavours and tangy apricots transform this tender pork bake. For hungry appetites partner with couscous or roasted vegetables such as pumpkin, potato and kumara or sweet potato.
2 1/2 hours
1.5 kg shoulder pork, cut into 3-4cm chunks
2 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
freshly ground black pepper
extra-virgin olive oil, to brown
2 large onions, cut into thin wedges
1 1/2 tbsp finely grated fresh ginger
1 1/2 cups chicken stock
1 orange, finely grated zest and juice of
100 g dried apricots
1 cup small black olives
1/4 cup finely chopped parsley
wilted spinach, to serve
Preheat oven to 150°C.
To prepare the pork, mix cumin, paprika, salt and pepper and sprinkle evenly over the pork to lightly coat.
Heat 1 tbsp of the oil in a large, heavy-based pan and brown pork over a high heat, working in batches so as not to overcrowd the pan.
Add more oil as needed between batches.
Transfer pork to a large ovenproof dish as it browns.
Add onion and ginger to pan and stir over a medium heat until lightly browned (about 5 minutes).
Add stock and orange zest and juice and bring to a boil, stirring to lift any pan brownings.
Scatter apricots around the pork and pour the hot sauce over the top.
Cover and bake for 2 ½ hours.
Slow-Baked Pork and Apricots can be prepared ahead until this stage, stored in the fridge for up to 48 hours or frozen and reheated when needed.
Bring back to room temperature and then reheat in a 180°C oven until fully heated through (20-30 minutes).
When ready to serve, mix olives and parsley into the hot pork.
Serve with wilted spinach.