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1/2 cup dried apricots
2 cups boiling water
2 tablespoons vegetable oil
1 cup onions, thinly sliced
1/2 teaspoon curry powder
1 teaspoon brown cooking sauce (like Kitchen Bouquet)
2 teaspoons salt
1 tablespoon firmly packed brown sugar
1/2 clove garlic, minced
1/4 cup vinegar
2 pounds lean boneless pork
Instructions
2 cups boiling water
2 tablespoons vegetable oil
1 cup onions, thinly sliced
1/2 teaspoon curry powder
1 teaspoon brown cooking sauce (like Kitchen Bouquet)
2 teaspoons salt
1 tablespoon firmly packed brown sugar
1/2 clove garlic, minced
1/4 cup vinegar
2 pounds lean boneless pork
1. In a medium-size saucepan, pour boiling water over apricots, allow to soak for 30 minutes, and then cook until tender.
2. Meanwhile, heat oil, and sauté onions for 10 minutes or until golden. When apricots are done, mash them with a potato masher. Add onions, curry powder, brown sauce, salt, brown sugar, garlic and vinegar to apricots. Bring to a boil and remove from heat.
3. Preheat the oven to 350 degrees.
4. Cut pork into 1-inch cubes. Place evenly in a 13-by-9-inch baking dish. Pour sauce over pork. Cook, uncovered for 1 hour and 15 minutes, basting meat several times with sauce. Serves 6 to 8.
This recipe first appeared in American Profile magazine.
2. Meanwhile, heat oil, and sauté onions for 10 minutes or until golden. When apricots are done, mash them with a potato masher. Add onions, curry powder, brown sauce, salt, brown sugar, garlic and vinegar to apricots. Bring to a boil and remove from heat.
3. Preheat the oven to 350 degrees.
4. Cut pork into 1-inch cubes. Place evenly in a 13-by-9-inch baking dish. Pour sauce over pork. Cook, uncovered for 1 hour and 15 minutes, basting meat several times with sauce. Serves 6 to 8.
