Curried Apricot Pork With Pecan Rice Recipe
Ingredients
| Apricot | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| 1-1/2 lbs. lean boneless pork, cut in 1-inch cubes | ||
| Onion | 1 Medium, chopped | |
| Curry powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Vinegar | 1 Tablespoon | |
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
Place apricot halves and syrup in blender container.
Cover and puree until smooth.
If you don't have a blender, mash with a fork.
Heat butter or margarine in a large skillet.
Add pork; brown well on all sides.
Add onion, curry powder, salt and cayenne pepper.
Stir.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Add pureed apricots and vinegar.
Stir and cover.
Cook over low heat until meat is tender, 1 to 1-1/4 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir pecans into hot cooked rice.
Cover and puree until smooth.
If you don't have a blender, mash with a fork.
Heat butter or margarine in a large skillet.
Add pork; brown well on all sides.
Add onion, curry powder, salt and cayenne pepper.
Stir.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Add pureed apricots and vinegar.
Stir and cover.
Cook over low heat until meat is tender, 1 to 1-1/4 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir pecans into hot cooked rice.
Chef
