Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot Sweet & Sour Pork
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- #76904
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup oil
2 cloves garlic, chopped
2 1/2 pounds lean pork, cut in 1-inch cubes
1/2 cup cider vinegar
1 cup apricot preserves
1 quart chicken broth
3 green bell peppers, cut in 1-inch chunks
1 can (20 ounce size) pineapple chunks
1 teaspoon cornstarch
2 tablespoons water
directions
Heat oil and saute garlic; add pork and stir-fry until pork is lightly browned. Add vinegar, preserves, and chicken broth.
Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes).
Stir cornstarch into water, add to pork, and stir until thickened. Serve spooned over rice.
added by
elvia1313
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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