Yield: 4 servings
|1 tablespoon||Vegetable oil|
|500 grams||Lean diced pork|
|2||Leeks; trimmed, washed and|
|1 cup||Chicken stock|
|1 cup||Red wine|
|1 cup||Apricot nectar or orange juice|
|8 smalls||Onions; peeled|
|8 smalls||Potatoes; scrubbed|
|60 grams||Dried apricots|
1. Heat oil in a large frying pan over a high heat. Add pork. Cook, stirring for 5 minutes or until brown. Remove pork from pan and place in a casserole dish.
2. Add leeks to pan. Cook, stirring, for 10 minutes or until golden. Add to casserole dish with pork.
3. Pour stock, wine and apricot nectar into casserole dish. Add onions, potatoes, apricots and sultanas. Mix to combine. Cover and bake in a moderate oven (180C), stirring occasionally, for 1½ hours or until pork is tender. Season to taste.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.