Cook pork in 1 liter of water until softens, divide from bones and slice.

Sautee flour in butter until golden, cool a little, dissolve with 2 cups of meat stock, then cook through for 5 minutes until thick sauce. Add vinegar, clove, sugar and ginger.

Boil well the sauce and mash through a sieve. Add soaked raisins, chopped prunes and boil again. Pour pork with prepared sauce.

Serve with dumplings.