Elizabethan Pork

• 2 tablespoons vegetable oil
• 1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
• 2 medium onions, sliced thinly
• 2 tablespoons flour
• 1 teaspoon ground mace
• 2 teaspoons mild curry powder
• 375 ml red wine
• 600 ml chicken stock (I use a stock cube)
• 125 g dried apricots
• 125 g raisins
• 125 g dried stoned dates or 125 g prunes

1. Preheat oven to 160 c, or 325 f.
2. Heat oil in dutch over.
3. Over high heat, fry pork in batches until lightly browned.
4. Remove from pan.
5. Add onions to pan.
6. Cook over medum heat until soft.
7. Add flour and spices.
8. Stir and cook 1 minute.
9. Stir in wine and stock and slowly bring to a simmer.
10. Add meat and fruits.
11. Cook in center of preheated oven for 2 hours until meat is tender.

vegetable oil, pork, onions, flour, ground mace, curry powder, red wine, chicken, apricots, raisins, dates

Taken from www.food.com/recipe/elizabethan-pork-98837 (may not work)