Pork with Pears

Serves 6


Ingredients:

2 tbsp olive oil
2 onions, chopped
1kg boned lean pork, cut into cubes
1 cup (250ml) red wine
grated rind ½ orange
½ cinnamon stick
salt and pepper
2 pears
2 tsp clear honey
chopped fresh coriander leaves, orange rind strips and pitta bread, to garnish


Method:

• In a flameproof casserole, heat oil. Add onions; cook until soft. Push to side of pan, turn up heat and brown meat in batches. Add wine, orange rind, cinnamon stick, salt, pepper and 1¼ cup (300ml) water. Bring to simmering point, then cover casserole and cook for 1 hour.
• Peel, core and slice pears and place on top of meat. Drizzle honey over pears. Cover pan and simmer gently for 30-40 minutes until meat is tender. Garnish with chopped coriander leaves, strips of orange rind and pieces of pitta bread.

Note: This receipe is traditionally made with quinces. If quinces are available, use them instead of pears.