Soak the dried fruit in half the water for 12 hours. Bring the remaining water to the boil with a little salt, add the pork and boil it over a moderate heat for 45 minutes, leaving the pan lid a fraction open.

Drain the fruit and add it to the pork with the sugar, cinnamon and lemon juice. Boil for a further 30 minutes.

Lift the pork out of the pan, carve into thick slices and keep it hot.

Dissolve the cornflour in a little cold water and add it to the stock to thicken it.

Adjust the sweet sour flavour of the stock to taste. Pour the fruit into a dish and top with the slices of pork.

Serve with: Yeast Dumplings