Ingredients
2 tbsp olive oil
1.75kg/3lb 14oz shoulder or leg of pork, cut into 3cm/1in squares
2 onions, sliced
200ml/7fl oz red wine
200ml/7fl oz chicken stock, or water
salt and freshly ground black pepper
175ml/6fl oz red wine vinegar
75g/2oz sugar
50g/1oz dark chocolate, chopped
150g/5oz raisins
75g/2oz pine nuts, toasted on a dry pan, or hot oven until golden for three minutes.
To serve
enough rice for 6 people

Method
1. Pre-heat oven to 160C/320F/Gas 2.
2. Place a large saucepan, or casserole on a high heat.
3. When very hot add the olive oil and brown the pork on all sides.
4. Add the onion and stir on heat for a minute until the onion is slightly golden.
5. Add the red wine and chicken stock and bring to the boil.
6. Season with salt and pepper and place in the pre-heated oven.
7. Cook for 1¼ to two hours, depending on the cut of meat, until it is lovely and tender.
8. Whilst the meat is cooking, place in a small saucepan the red wine vinegar and the sugar, stir till the sugar dissolves and then boil for two minutes.
9. Add the chopped chocolate, stir it, then add the raisins and then set aside to allow the raisins to plump up in the liquid.
10. When the meat is cooked (it should be very tender, if it is not, cook it for longer), add the chocolate and vinegar
mixture and the toasted pine nuts.
11. Serve with rice.