Perhaps you're stuck for ideas? Don't worry, Martín Berasategui and I are here to help you with the menu. How about some comforting Aljomar Iberian pork stew with dried apricots?
Ingredients
- 800g of Aljomar Iberian pork shoulder, boneless, skinless and cut into two-centimeter cubes.
- 15 dried apricots
- 250 ml of white wine
- 250 ml of orange juice
- 800 ml of chicken broth
- Salt
- 1 tablespoon of sugar
- 2 tablespoons of olive oil
The Marinade
- 350 ml of red wine
- 200 ml of virgin olive oil
- 2 tomatoes
- 5 sliced garlic cloves
- 1 onion
- 2 carrots
- 1 leek
- 1 stalk of celery
Preparation
In a very hot pan with a tablespoon of olive oil, sear the pork on both sides for two minutes, without overcooking it inside.
Reserve.
In a large casserole dish or bowl, mix all the marinade ingredients. Submerge the tacos and leave them in the refrigerator overnight, covered with plastic wrap.
Boil the white wine with the orange juice and sugar, then place it in a bowl with the dried apricots. Let them steep overnight. The next day, place the meat in a casserole dish or ovenproof dish.
Meanwhile, boil the marinade for twenty minutes, add the chicken stock, and bring back to a boil. Place everything in the baking dish, cover, and bake at 170°C for three hours.
Check that the meat is nice and juicy.
Finish and presentation
Carefully place the meat in a serving dish, being careful not to break it. Strain the sauce, reduce it by a quarter over heat until it thickens, pour it over the pork, and add the dried apricots on top.
Serve hot
