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    Braised Pork with Dried Fruit

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    Braised Pork with Dried Fruit

    Tender pork complimented with the sweetness of the dried fruit

    • Christmas
    • Preparation time: 15 minutes plus overnight soaking
    • Cooking time: 1¾ hours

    Serves: 4


    • 200g dried fruit (eg dried apples, figs and dried sour cherries)
    • 200 ml cold tea
    • 25 g unsalted butter
    • 2 x 500g essential Waitrose diced pork leg and shoulder
    • 1 onion, peeled and sliced
    • 1 tsp mixed spice
    • 3 tbsp plain flour
    • 2 tbsp dark brown muscavado sugar
    • About 300ml dry cider
    • 3 sprigs fresh parsley, plus more for serving


    1. Place the dried fruit in a bowl, pour over just enough cold tea to cover, and leave to soak overnight.
    2. Melt the butter and brown the pork in batches on all sides. Remove and, in the same pan, cook the onion in the pork juices until soft and lightly coloured. Put the pork back into the pan then add the spice. Cook, stirring, for a minute over a low heat to release the aromas. Add the flour and sugar and and cook, stirring, for another minute.
    3. Drain the fruit into a measuring jug, reserving the liquid. Top up with cider to make up to 350ml. Pour into the pan with all the other ingredients. Bring to the boil then turn down the heat to very low. Stir well and cover the pan. Cook gently for 1½ hours, removing the lid after 1 hour so that some of the liquid can evaporate. Add more liquid as necessary. The meat should be tender and melting.
    4. Scatter with chopped parsley. Serve with brown rice or bulgar wheat with soured cream or Greek yogurt on the side.

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    Cook's tips

    Freeze at the end of step 3. Defrost completely before reheating on the stove top, and scatter parsley over before serving.


    Average user rating

    4 stars