Cut the meat into cubes and fry in olive oil. Add the onion and fry together. Repay with wine and savory sauce. Stews one hour. Pour a apricots, pepper, cumin, dill, mint, honey and vinegar and boil for another 10-15 minutes. When serving sprinkle with pepper. * Original Marcus Gavius ​​Apicius: Put the pot in olive oil, wine and garum, add them cooked pork shoulder, cut into cubes. When it is all boiled, crushed in a mortar pepper, cumin, dried mint and dill, pour honey and garum, pour pasum (sweet thickened must), a little vinegar, and pour the broth of pork and mix. Pour this over the meat in the pot. Put apricots, pitted. Leave everything to the boil and boil until cooked. Thicken the sauce with dough choppy crumbs. Sprinkle with pepper and serve.