Apricot Minutal
minutal ex praecoquiis: adicies in caccabo oleum liquamen uinum; concides cepam ascaloniam aridam; spatulam porcinam coctam tessellatim concides. his omnibus coctis teres piper cuminum mentam siccam anetum; suffundis mel liquamen passum acetum modice ius de suo sibi; temperabis; praecoqua enucleata mittis, facies ut ferueant donec percoquantur. tractam confringes, et ea obligas, piper aspargis et inferes.
Apricot minutal: put oil, fish sauce, and wine in a pot; chop dried shallots; dice cooked pork shoulder. Once all this is cooked, grind pepper, cumin, dried mint, and dill; moisten with honey, fish sauce, passum, and a little vinegar, along with some of the cooking liquor, and mix. Add the stoned apricots and boil until cooked through. Crumble in pastry to bind it, sprinkle with pepper, and serve.
Ingredients
- 1 kg pork shoulder, diced
- 3 brown onions
- 500 ml white wine
- 60 ml fish sauce
- 2 Tb olive oil
- 1 tsp ground pepper
- 2 tsp ground cumin
- 1 tsp dried mint
- 1 tsp dried dill leaf
- 60 ml passum
- 2 Tb honey
- 2 Tb vinegar
- 2 × 450 g cans of apricots, drained
- 3 Tb of starch, prepared into a slurry
Method
- Preheat the oven to 200 C/400 F. Lightly coat the pork in olive oil, place in a roasting tin, and roast for about 45 minutes, or until the exterior is browned. Remove the pork from the oven and allow to cool.
- Finely dice the onions, and dice the pork into bite-sized pieces, and then add both to a large pot along with the wine, fish sauce, and olive oil. Bring to a simmer, then put a lid on and cook for 20 minutes.
- Add the herbs, spices, passum, honey, vinegar, and apricots to the pot. Simmer for another 20 minutes.
- Add the starch slurry, and allow to thicken. Taste, adjust seasonings as desired, and serve with freshly ground pepper sprinkled on top.