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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This casserole is a wonderful blend of flavors-sweet, sour, salty, and spicy. It goes well with rice. The recipe is adapted from Cooking in a Casserole by Robert Ackart (1973). Ingredients:
2 lbs pork shoulder, cut in bite-sized pieces |
1 large onion, chopped |
1 garlic clove, minced |
1 teaspoon dried mint |
24 dried apricot halves |
1 teaspoon dill weed, dried |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups dry red wine (burgundy, pinot noir, merlot, etc.) |
Directions:
1. Assemble all ingredients, and place them in a large 4.5-qt. casserole dish.
2. Allow meat to marinate an hour or more in spices and wine if you have time as it improves flavor. Otherwise, skip and commence cooking.
3. Cook the dish, covered, for 90 minutes at 350°F.
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