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1
In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer.
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2
Turn off heat and let stand until ready to use.
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3
In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves.
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4
Make sure spices are evenly distributed.
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5
In a small bowl, mix together the garlic and ginger root.
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6
In a very large skillet, heat 3 tablespoons oil over medium-high heat.
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7
Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes.
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8
Stir in the apples and remaining 1/2 teaspoon each salt and pepper.
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9
Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more.
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10
Transfer mixture to a bowl.
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11
Add vinegar to cranberry mixture.
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12
Add another tablespoon oil to same skillet over medium-high heat.
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13
Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds.
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14
Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes.
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15
Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated.
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16
Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients.
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17
Toss everything together; taste and add more salt if necessary.
