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Recipe for Pork in a Piquant Sauce

  • 1 kg/2 lb pork
  • 120 ml/4floz olive oil
  • Juice of half a lemon
  • ¼ litre/½ pint sweet white wine
  • 5 dried figs
  • 2 tsp coriander seeds
  • 2 tsp dried oregano
  • 3 tbsp white wine vinegar
  • A handful of fresh parsley
  • Sea salt
  • Cut the pork into 2½cm/1" cubes, place them in a casserole and fry in a little olive oil until brown.
  • Grind the coriander seeds in abowl.
  • Rolloss the pork in the salt, lemon juice and ground coriander.
  • Chop the figs and boil them in a saucepan for 5 minutes in a few tablespoons of water.
  • Strain off the resulting fig stock and put to one side. Throw away the figs. they are no longer needed.
  • Add the wine, oregano, vinegar and fig stock to the pork.
  • Cook the casserole for an hour and a half in an oven pre-heated to 180°c/350°f/Gas mark 4.
  • Just before serving, sprinkle the finely chopped parsley over the pork.
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