Minutal ex praecoquis – Fricassee with apricots

Ingredients for 4 servings:

• 800 g pork strips (pork ragout)
• 3 tbsp olive oil or safflower oil
• 2 shallots
• 250 ml red wine
• 4 tbsp soy sauce
• 500 g apricot(s), fresh, alternatively from the can
• Caraway powder
• 1 tsp honey
• 1 tbsp pear syrup
• 1 tsp wine vinegar or regular vinegar
• 1 tbsp Flour or as needed
• salt and pepper
• dill
• 1 flatbread(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Brown the pork ragout in hot oil. Chop the shallots, add them, and deglaze with wine (or more water if necessary) and soy sauce. Cover and braise the meat for 75 minutes. Pit the apricots and mix them with the meat along with ground pepper and caraway seeds, chopped dill, honey, pear syrup, and vinegar. Let everything simmer for another 10 minutes. Thicken the fricassee with flour mixed with a little water, season with salt and pepper, and serve with the flatbread. This recipe is from the Roman Museum in Bergkamen.