|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|
Cut pork into 1 inch cubes; set aside in large bowl.
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.