Cooked - Egredouce

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Egredouce

5.0

900g pork shoulder, cut into large chunks

3 medium onions, roughly chopped

75g pork dripping or lard

50g currants

4-5 fresh figs, quartered, plus extra for later and garnish

360ml red wine

25ml red wine vinegar

15g caster sugar or honey

¼ tsp ground black pepper

⅛ tsp ground cinnamon

⅛ tsp ground ginger

A few sprigs of saffron

Salt, to taste

1½ tbsp soft white breadcrumbs, optional

Heat the oven to 230°C / 210°C fan. Arrange the pork in a large roasting dish and rub with the dripping or lard. Roast for around 15 minutes, turning once, until nicely browned. Alternatively, you can do this on the stove.
Blanch the onions in boiling water for 5 minutes then remove. Add the onions and currants for the final few minutes into the pork.
Meanwhile, mix together the red wine, vinegar, sugar, pepper, cinnamon, saffron and ginger. Pour the wine mixture over the pork. Reduce the oven to 180°C / 160°C fan, cover and cook for 60-85 minutes, or until the pork is tender.
Add a few extra fresh figs for the final 15 minutes, allowing them to soften without completely collapsing. Taste and season with salt.
If you want a thicker sauce, stir through the breadcrumbs for the final few minutes.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineEuropean

Occasions🎉Festive🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h

Created this week

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