Main Meal Recipes > Elizabethan Pork

This recipe is part of the February 2008 Recipes Menu

Starter - Cheese, Garlic and Herb Pate
Main Course - Elizabethan Pork
Dessert - Chocolate Spice Cake

How to make Elizabethan pork:
A delicious recipe from the most romantic era of all! Not for those who prefer plain food.


Cheese, Garlic and Herb Pate
4 tablespoons olive oil
2 1/2 lb leg of pork, boned and trimmed of excess fat, cut into cubes
8oz onions, peeled, halved and sliced
3 level tbs all purpose flour
3/4 pint red wine 1/2 pint stock
3 garlic cloves, peeled and crushed
1 level teaspoon ground mace
1 – 2 level teaspoon medium – hot curry powder
1/4 level teaspoon cayenne pepper
1 level teaspoon celery seeds
1/2 level teaspoon salt
freshly ground black pepper
1 sprig each fresh marjoram, thyme, sage and rosemary
8oz stoned fresh apricots or 4oz ready-to-use dried apricots
4oz large stoned raisins
6oz large stoned fresh or semi-dried dates
finely grated rind and strained juice of l lemon
1 large orange
3 small dessert apples, Cox or russet, peeled, cored, halved and thickly sliced
2 level teaspoons soft light brown sugar
(see measure conversions for more information)


- Preheat the oven to 160oC.
- Fry the pork in the oil until browned.
- Remove the pork from the frying pan with a slotted spoon and set aside in an ovenproof lidded casserole.
- Add the onion to the fat remaining in the frying pan and sauté until just softened.
- Sprinkle the flour over the onions and cook, stirring, for 1 minute.
- Gradually stir in the wine, scraping the browned bits from the bottom of the frying pan.
- Add the garlic, mace, curry powder, cayenne pepper, celery seeds and salt and pepper.
- Add the apricots, raisins, dates, lemon rind and juice.
- Put the contents of the frying pan into the casserole with the pork.
- Add the stock.
- Add 1 teaspoon of orange zest.
- Add the juice of the orange.
- Add the apple slices and sugar.
- Stir well.
- Cover with the lid and cook for 2 hours or until the meat is very tender.
- Stir occasionally.