{"id":22,"date":"2007-04-15T11:39:31","date_gmt":"2007-04-15T18:39:31","guid":{"rendered":"http:\/\/dspencer.net\/wordpress\/?p=22"},"modified":"2009-01-31T20:34:46","modified_gmt":"2009-02-01T03:34:46","slug":"pork-with-dates-and-dried-apricots","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/pork-with-dates-and-dried-apricots\/","title":{"rendered":"Pork with Dates and Dried Apricots"},"content":{"rendered":"<p><em>Serves 6 to 8<\/em><\/p>\n<ul>\n<li> 2 \u00bd pounds boneless Boston pork butt<\/li>\n<li>6 tablespoons olive oil<\/li>\n<li>4 cups sliced onions (about 2 medium onions)<\/li>\n<li>1 teaspoon ground ginger<\/li>\n<li>1 teaspoon ground cinnamon<\/li>\n<li>1 teaspoon ground cumin<\/li>\n<li>\u00bd teaspoon saffron threads<\/li>\n<li>1 \u00bc cups pitted dried dates<\/li>\n<li>1 cup dried apricot halves<\/li>\n<li>6 whole cloves garlic, peeled<\/li>\n<li>\u00be cup water<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>1.<\/strong> Preheat oven to 325 degrees. Cut the pork into 8 to 10 equal-size pieces. Heat the olive oil in large flameproof casserole or Dutch oven. Add the pork and brown for 5 minutes, turning as needed. Add onions and saut\u00e9 for 5 minutes. Add ginger, cinnamon, cumin, and saffron and cook over low heat, stirring occasionally, for 10 minutes, until the onions have softened and meat is evenly browned.<\/p>\n<p><strong>2.<\/strong> Add dates, apricots and garlic and pour in the water. Cover and cook in oven for about 1 hour or until pork is fork tender. Check frequently and add more water if casserole seems to be drying out.<\/p>\n<p><strong>Kathy&#8217;s Note:<\/strong> Basmati rice is the perfect accompaniment to this rich and savory dish. If you wish, you can make it a day ahead, then let cool slightly, chill, cover and store refrigerated. If you prefer a leaner dish, remove the solidified fat before reheating.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6 to 8 2 \u00bd pounds boneless Boston pork butt 6 tablespoons olive oil 4 cups sliced onions (about 2 medium onions) 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cumin \u00bd teaspoon saffron threads 1 \u00bc cups pitted dried dates 1 cup dried apricot halves 6 whole cloves garlic, peeled [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[38],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/22"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":529,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/22\/revisions\/529"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}