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Sosatie

Grannys.kitchen's picture
Ingredients
  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
  Peppercorns 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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Gourmet

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