Heat a thin layer of sunflower oil in the bottom of a frying pan along with any extra fat that's been trimmed from the pork.
- Season the pork with salt and pepper. Brown the pork on all sides. Cut the vegetables into pieces the same size as pork and put the vegetables and browned pork in a large bowl along with all the marinade ingredients. Mix thoroughly with your hands. Cover and allow marinade in a fridge over night. In small saucepan pan add orange juice, white wine, sugar and apricots. Bring to the boil for 2 minutes, rest in the mixture over night.
On The Day:
Take pieces of pork out of marinade bowl place in a casserole dish; pass the rest of the mixture through a colander catching the liquid in a jug. Put the uncooked, marinated vegetables into the casserole dish.
- Reduce the marinade liquid by half in a sauce pan on the hob. Return the reduced marinade liquid to the casserole dish. Cover the casserole dish with tinfoil and put the lid on. Place the casserole in a heated oven for 3 hours at 180°C.
1 hour before serving:
Peel, quarter and core 3 apples. Heat a thin layer of oil and 25g butter to the frying pan, when melted add the apples and 2 teaspoons of castor sugar. Cook the apples until caramelised and golden, remove from the heat and add the apricot mixture to the pan, heat through.
Just before serving:
When you remove the casserole from the oven there will be a layer of fat on the top, skim the fat off. Remove the pieces of stewed pork allow rest for 10 minutes on a plate while you finish off the sauce. Pass the vegetables and stewing liquid through a sieve into jug. Discard what in the sieve ensure that you press all the juices out of the vegetables. Put your casserole dish on the hob to reduce down the stewing liquid. When the liquid has reduced by a quarter, add the apple and apricots to it and bring to the boil.
- To serve: Return the meat to casserole pan with the reduced liquid and fruit. Serve with mashed potatoes.