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STEP 1
Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metal dish. Season smartly. Duvet and marinate within the fridge for up to 12 hours.
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STEP 2
Preheat the oven to 180C/Gas 4/fan oven 160C. Decide away the pork and prunes from the marinade and pronounce apart individually. Pat the pork dry, then toss within the flour. Warmth 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you would possibly possibly well need to attain this in batches). Transfer the pork to a first-payment, huge casserole dish.
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STEP 3
Wipe out the frying pan, add the ultimate oil and brown the onions or shallots on all sides. Decide away and pronounce apart. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then amble within the stock and sugar and bring lend a hand to the boil. Pour over the pork, veil and cook within the oven for 11⁄2 hours. (It is seemingly you’ll well possibly possibly also put together up to this stage a day ahead. Duvet and refrigerate overnight. Next day, hover off fleshy if predominant; reheat till bubbling earlier than carrying on with the recipe. It is seemingly you’ll well possibly possibly need so that you have to add a minute more stock or water.)
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STEP 4
About 20 minutes earlier than the pork is ready, peel the pears and decrease them into wedges, then capture the cores. Decide away the pork from the oven and adjust the seasoning, adding more sugar if you want. Scramble within the onions or shallots, pears and potatoes, veil the casserole and return to the oven for one more 40 minutes or till the potatoes are appropriate tender.
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STEP 5
Tell the dish and amble within the prunes, then amble in a minute more stock if the casserole appears dry. Return to the oven for one more 15-20 minutes, till the potatoes are fully cooked. Verify the seasoning, then scatter the parsley and lemon zest over the tip.