Ingredients

• 1 kilo leg or shoulder pork, cubed
• 2 onions, sliced
• 1 glass red wine
• 1 pint chicken stock
• 75 gms sugar
• 70 rings red wine vinegar
• 1 small bar good dark chocolate, chopped
• 30 gms raisins
• 30 gms sultanas
• 20 gms pine nuts

Method

1. Fry the cubed leg or shoulder pork in batches until brown.
2. Add 2 sliced onions and 1 glass red wine. Cook 6 minutes then add 1 pint chicken stock. Stir while heating for 5–6 minutes.
3. Put lid on and place in oven at 150°C for 2 hours.
4. Heat 75 gms sugar and red wine vinegar in a saucepan until sugar is dissolved. Chop 1 small bar of good dark chocolate, then add to the cooked casserole along with 30 gms raisins, 30 gms sultanas, 20 gms pine nuts, and the boiled red wine vinegar mixture.
5. When well stirred and chocolate melted, serve with rice or mashed potato.

Notes