1. Mix the spice and sea salt together. Rub them all over the pork pieces cover and leave to marinate for 30 minutes
2. In a large heavy-based saucepan with a tight-fitting lid, heat the extra virgin olive oil. When hot, add half the pork, fry until evenly browned, taking care not to burn the spices, then remove and repeat with the next batch. Set aside.
3. Add the onion to the pan and a little more sea salt and cook for 5 minutes over medium heat until softened. Add the port and reduce by half. Add the red wine and boil for 5 minutes to burn off the alcohol.
4. Return the pork to the pan, add the prunes, apricot, orange zest, bay leaves, stock and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 1½ hours.
5. Remove the lid and cook for a further 20-30minutes, of until the pork is tender. Remove the pan from the heat. Remove the bay leaves. Season with a good grind of fresh pepper. Serve with polenta, rice or couscous to soak up the lovely braising juices.
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