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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 6 |
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A 17th century recipe. Ingredients:
100 ml red wine |
1/2 tablespoon honey |
80 g raisins |
16 dried apricot halves |
2 carrots |
3 celery ribs |
1 onion |
800 g pork shoulder |
2 tablespoons vinegar |
1 teaspoon fresh mint, finely chopped |
coarse salt |
black pepper |
1/2 teaspoon caraway seed |
Directions:
1. Mix the red wine with the honey and soak the raisins in the mixture.
2. Soak the apricots in water.
3. Chop the carrots and celery into 3 cm pieces.
4. Slice the onions into rings.
5. Brown the pork in a cast iron casserole or dutch oven without adding any extra fat; wait until the pork fat melts.
6. Remove the meat and set aside.
7. Deglaze the pan with the vinegar, add the vegetables, and pan fry.
8. Add the meat, sprinkle with mint, season with salt and pepper, and pour in enough water to cover.
9. Cover the pan and simmer for 60-90 minutes.
10. Drain the raisins and apricots.
11. Add the raisins to the meat and cook for another 10 minutes.
12. Then add the apricots and caraway and cook for another 10 minutes.
13. Serve with pureed vegetables.
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