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.
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