Pork with pears, prunes & verjuice - Good Food Middle East

Ingredients

• 750-900g/1lb 10oz-2lb belly pork, rind removed and cut into 5cm/2in cubes
• 2 garlic cloves, chopped
• grated zest of half a lemon
• 1 tsp crushed coriander seeds
• 1 tsp chopped fresh thyme (lemon thyme is especially good)
• 125ml verjuice
• 8-10 ready-to-eat prunes
• 2 tbsp plain flour
• 4 tbsp olive oil
• 250g small onions or shallots, whole or halved
• 600ml chicken or vegetable stock
• 1-2 tsp light muscovado sugar
• 3-4 pears
• 500-650g/1lb 2oz-1lb 7oz small potatoes, peeled and cut into chunks
• chopped fresh flatleaf parsley
• a little grated lemon zest