Ingredients

• 5 tablespoons olive oil
• 2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square
• 1 apple, peeled, cored, and finely chopped
• 1 leek, finely chopped
• 2 tablespoons flour
• Red wine, to cover all
• 1 tablespoon honey
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• Garum (fish sauce, use Thai nuoc mam), for seasoning
• 1 teaspoon ground coriander seeds
• 2 tablespoons chopped cilantro leaves
• 1 teaspoon powdered caraway seeds
• 1 teaspoon powdered lovage seeds
• 2 tablespoons ground mint

Instructions

1. Heat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often.
2. Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices.
3. Cook under the same low flame for another 2 or 3 hours, stirring occasionally.