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Ingredients
  • 4 tbsp olive oil
  • 500g pearl onions or small shallots, peeled but left whole
  • 1.25kg boneless pork shoulder, diced
  • 100ml red wine vinegar
  • 150ml sweet red wine or ruby port, or a mixture of both
  • 1 tsp caster sugar
  • 6 garlic cloves, halved
  • 2 bay leaves
  • 100g currants
  • 4 allspice berries, crushed
  • 6 cloves, crushed
  • 1 cinnamon stick, crushed
  • 500ml chicken stock
  • 4 tbsp tomato purée
  • 100g baby spinach
  • Orzo to serve (optional)
Steps
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