Spicy Slow-braised Pork and Prunes Recipe

Method

1. On a medium heat fry the chunks of pork in the oil in a large casserole until well browned all over then remove and set aside whilst you gently fry the onion, on a low heat, until soft. Add the garlic, chilli, ginger, coriander stems and fennel seeds for a further 2 minutes. Then the ground coriander and cumin along with 100ml (3fl oz) of water, to protect the spices from burning and cook gently for 5 minutes, stirring.
   

2. Pour in the chicken stock and lemon juice and bring to a simmer, reduce the heat and return the browned pork to the casserole. Then on the lowest heat simmer, covered but stirring occasionally, for 3 hours or until the pork is fall apart meltingly tender.

3. With a slotted spoon remove the pork from the casserole and set aside to rest and cool slightly whilst you add the prunes to the casserole. Skim the fat off the liquid then stir the pomegranate molasses, maple syrup and tamari, into the cooking juices and simmer to reduce by half.

4. Shred the meat into bite size chunks, check the seasoning of the liquid then return the meat to the juices to serve as a stew or serve hunks of juicy meat on a serving platter scattered with the remaining coriander. This would be delicious alongside jewelled pomegranate couscous.