Braised Aljomar Iberico Pork with dried apricots
Categories : Recipe Aljomar
- 800 g Aljomar Iberico pork shoulder, boned, skinless and cut into 2cm cubes.
- 15 dried apricots
- 250 ml white wine
- 250 ml orange juice
- 800 ml poultry stock
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 350 ml red wine
- 200 ml EVOO
- 2 tomatoes
- 5 garlic cloves, thinly sliced
- 1 onion
- 2 carrots
- 1 leek
- 1 celery stalk
In a preheated pan, sear the pork on all sides using one tablespoon of olive oil. Do not overcook. Set aside. In a bowl or large saucepan, combine all marinade ingredients.
Place the cubed pork meat in the marinade. Cover with plastic wrap and refrigerate overnight. Bring the white wine, orange juice and sugar to a boil. Transfer to bowl with dried apricots. Let rehydrate overnight.
The next day, place the meat in an oven-proof pan or baking tray.
Bring the remaining marinade to a boil for twenty minutes. Add poultry stock and return to a boil. Pour over meat in baking tray.
Cover and bake at 170ºC for three hours or until meat is juicy.
Prepare to serve
Carefully place meat on serving dish. Strain marinade, reduce sauce until thickened (about one fourth the original amount). Pour over pork and top with apricots.