Cidered pork with red cabbage | Reader's Digest Asia

Ingredients

• 1 tablespoon sunflower oil
• 500 g lean boneless pork shoulder, cut into bite–sized chunks
• 2 onions, chopped
• 2 apples, peeled, cored and diced
• 1 carrot, diced
• 2 tablespoons raisins
• 2 cups (500 ml) cider
• 1 cup (250 ml) pork or chicken stock
• 2 bay leaves
• ¼ teaspoon fresh thyme leaves, or to taste
• pinch of ground cinnamon
• pinch of ground allspice
• 12 prunes, pitted
• ½ red cabbage, cut into bite–sized pieces
• 1 tablespoon tomato paste
• 500 g orecchiette (little pasta ears) or conchiglie (shells)
• 2 tablespoons chopped fresh parsley