Gold Creek free range pork and apricot hot pot

Ingredients
1kg diced pork
1 – 2 tablespoons flour
2 large onions, diced
250g apricots
1 cinnamon quill
1 tablespoon brown sauce
1 tablespoon soy sauce
2 tablespoons white wine or sherry
1 ½ cups brown stock
2 bay leaves
2 cloves garlic
Oil for frying
Salt & pepper to taste

Coat pork with flour and fry in oil in batches until browned. Put the pork and all other ingredients into a casserole dish, cover and cook for 150° for 1 ½ hours or until tender.

Recipe kindly supplied by
The Moth Restaurant and Bar
1558 Waimea Highway
Mandeville
03208 9662

Photo
Rochelle Dillon