A Boke of Gode Cookery Presents

Spiced Pork with Red Wine and Orange

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A casserole of pork simmered in wine & spices and flavored with orange

  • 2 lbs pork shoulder steaks 
  • 1 large onion 
  • 2 large cloves of garlic 
  • 3-4 tbs. light olive or sunflower oil 
  • 1 rounded tbs. plain flour 
  • 1 tsp. each of ground ginger, ground coriander and paprika 
  • 1/2 tsp. cinnamon 
  • 1 bulb of fennel (about 8-9 oz) 
  • 4 oz organic dried apricots, cut into half 
  • 1/2 pint full bodied red wine 
  • 1 tbs. clear honey 
  • 1 sprig of fresh rosemary 
  • Juice of half an orange (about 2 tbs.) and a thin strip of orange peel 
  • Salt and freshly ground black pepper
Preheat oven to 300º F. Trim the meat of any excess fat and cut into large cubes. Heat 2 tbs. of the oil in a large pan and quickly sear it on both sides (you may need to do this in two batches). Remove to a large casserole. Peel and roughly chop the onion and fry in the remaining tablespoon of oil until soft. Add the crushed garlic, cook for a minute then add the flour and the dry spices and stir. 

Add the wine, orange juice, orange peel, honey, fennel and apricots and rosemary stir thoroughly and bring to the boil. Pour over the pork and transfer to a slow oven. Cook for 1 1/2 hours, stirring it half way through. Check the seasoning, adding plenty of freshly ground black pepper and a little salt. 

Remove the orange peel and rosemary. Serves 6.

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Spiced Pork with Red Wine and Orange © James L. Matterer

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