You start by frying onion rings in butter, covered and on a low heat, for 15 minutes. Then add the sliced fruit and a teaspoon of coriander seeds and that fry for another 15 minutes (still covered).
In the original the fruit was dried pears, but we didn’t have any of those (and I can’t ever remember seeing any in any supermarket I’ve been in) so we used what we had, dried apricots and prunes.
You then add white wine vinegar, orange juice, water, dark brown sugar, and salt. This should simmer until the liquid has disappeared (which took about 20 minutes).
The pork was brushed with oil and covered in freshly ground pepper and then grilled for 20 minutes.
It was pretty good.