2 tablespoons butter
2 tablespoons oil
2 pounds lean pork, cut into 1-inch cubes
¼ cup peeled and finely chopped shallots
1 cup dry white wine
1 cup beef stock
1 teaspoon ground cumin
1 tablespoon fresh dill weed, or 1 teaspoon dried dill
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons honey
1 tablespoon white wine vinegar
½ pound dried apricots, soaked in water for 2 hours, then drained and coarsely chopped
1 teaspoon cornstarch
1 teaspoon water
In a large skillet, heat the butter and oil to the smoking point. Brown the pork cubes on all sides, then remove them with a slotted spoon or tongs to a flame-proof casserole.
In the fat remaining in the skillet sauté the chopped shallots over low heat until they are soft, then transfer them to the casserole. Pour the wine over the meat and shallots and bring to a boil. Continue to boil briskly for 5 minutes, and then add the beef stock, cumin, dill, salt, and pepper.
Combine the honey with the wine vinegar and stir to blend well. Pour the mixture into the casserole and drop in the chopped, softened apricots. Cover the casserole and simmer gently for 1 to 1 ¼ hours.
In a small bowl or cup, stir the cornstarch and water to make a smooth paste. Gradually add it to the liquid in the casserole, stirring until it is slightly thickened. Serve immediately, or reheat for 10 minutes before serving.
Serves 4
