Pork with pears, prunes & verjuice

Name: Pork with pears, prunes & verjuice
Prep time: 50 min
Total time: 50 min
Cuisine: British
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