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1 tb Vegetable oil
500 g Lean diced pork
2 Leeks; trimmed, washed and sliced
1 c Chicken stock
1 c Red wine
1 c Apricot nectar or orange juice
8 sm Onions; peeled
8 sm Potatoes; scrubbed
60 g Dried apricots
3 tb Sultanas
Heat oil in a large frying pan over a high heat. Add pork. Cook,
stirring for 5 minutes or until brown. Remove pork from pan and place
in a casserole dish.
Add leeks to pan. Cook, stirring, for 10 minutes or until golden.
Add to casserole dish with pork.
Pour stock, wine and apricot nectar into casserole dish. Add
onions, potatoes, apricots and sultanas. Mix to combine. Cover and
bake in a moderate oven (180C), stirring occasionally, for 1 1/2
hours or until pork is tender. Season to taste.
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