Pork pot roast with apricots, cardamom & ginger from All About Braising: The Art of Uncomplicated Cooking (page 350) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and Cognac for apricot brandy. You may use the Chicken stock recipe on p. 448.

  • MollyB on October 24, 2022

    Very nice dish! The sauce was delicious, with just the right degree of sweetness for my taste. Good served with a wild rice & whole grain blend. An added bonus was that it made the whole house smell great! The cardamom and ginger made it wonderfully fragrant.

  • alex9179 on June 02, 2016

    Amazing. A recipe that helps me get over my mental block of fruit and meat together. The sauce is sweet but the pork is not. It's easy to adjust to taste by regulating how much sauce is plated.

  • fprincess on September 29, 2011

    This is good, a little on a the sweet side for me.

  • robinemcd on October 03, 2009

    Maddy made this for dinner with Wendy and Billy and Dana and John. It was delicious. Larry made rissoto from Marcella Hazen to go with it. Also fabulous.

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