Pork with Apricots

• Shoulder Pork (2kg.); rind removed, fat removed as prefered, cut into large chunks.
• Shallots (15), peeled.
• Garlic, (1 clove), crushed.
• Apricots (200g.), dried.
• English or Welsh White Wine ~ Camel Valley Seyval or Worthenbury Sauvignon Blanc, dry (1 bottle).
• Chicken Stock (0.25l.).
• Olive Oil (1tbs.).
• Flour, Wholemeal (1 tbs., heaped).

• Mace Blades
• Mustard Seeds
• Bay Leaf
• Lemon, peeled rind

1. Soak apricots in wine overnight (one glassful).
2. Fry pork pieces in oil until browned (5-10 mins.), remove.
3. Fry shallots until browned, add pork.
4. Add flour, stir until cooked (2 mins.), add chicken stock and remaining wine, stir well and heat until simmering.
5. Add muslin square of spices.
6. Cook in moderate oven for 1¾ hours. Check liquid level regularly in last ½ hour.
7. Add apricots and soaking liquor. Cook for further ¼ hour and check that pork is cooked.
8. Remove bag of spices before serving.