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|Boneless lean pork shoulder||1 1⁄2 Pound (Or Loin)|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Small white onions||1 Pound|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Cider vinegar||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Apricot jam||2 Tablespoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1887 Calories from Fat 486
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 12.7 g63.5%
Trans Fat 0.1 g
Cholesterol 408.3 mg136.1%
Sodium 806.7 mg33.6%
Total Carbohydrates 134 g44.7%
Dietary Fiber 14.4 g57.5%
Sugars 90.4 g
Protein 161 g322.9%
Vitamin A 48.1% Vitamin C 58.3%
Calcium 25.5% Iron 64.7%
*Based on a 2000 Calorie diet
Soak apricots in warm water until softened; drain and add to pork.
Trim onion ends and peel.
Saute in oil, stirring frequently, for 10 minutes.
Remove the onions and add to pork. (Do not drain pan.)
Add the curry powder and peppercorns to the pan in which the onions were cooked.
Saute for 1 to 2 minutes to take the raw taste from the curry.
Add vinegar, brown sugar, wine and jam.
Stir and cook just to boiling.
Pour marinade over the pork, apricots and onions and refrigerate for 24 hours.
Pour marinade into small saucepan and place on side of grill.
Alternately thread meat, apricots and onions on skewers; sprinkle with salt and pepper.