Sweet/Hot Apricot Pork.

[pinto]

1 large pork chop.
1 bell pepper, coarse cut.
2 large carrots, coarse cut.
1/2 sweet onion, coarse cut.
2 cloves garlic, sliced.
1 tablespoon ginger, sliced.

1 tablespoon soy sauce.
1 tablespoon hot chili sauce.
2 tablespoons apricot preserves.
~ 2 tablespoons oil.
~ 1/2 cup chicken stock.

Rice.

************************************
Bag the pepper, carrots and onion with soy sauce and hot oil. Turn to coat and set aside.

Brown the chop in a little oil, hot pan, and remove. Slice the pork chop and toss with garlic and ginger.
Set aside.

Add a little more oil to pan, bring back to heat.

Add Pepper, carrots, onion mix. Turn often to coat all with oil, continue to saute.

Add apricot preserves and turn all. Saute while preserves begin to caramelize with veggies.

Add pork, ginger, garlic mix and turn. Bring back to heat.

Add chicken stock, bring back to a hard simmer and maintain while rice cooks. (I never worry about stuff getting a little browned or stuck - the apricot preserves will caramelize further and thicken the stock to a sauce to serve all over rice. Add stock as necessary to keep a good sauce.)

When the rice is done, turn all heat off - let all rest for a few minutes. Walk into the next room. It ought to smell like a Chinese restaurant.

Goes well with tea, hot or cold, hard cranberry cider, water, etc.

Tangerines make a good finish.


*spicy dish, as they say.

[Duer 157099]

1. I'll try this soon -- I have all of those ingredients

and it sound really good! Thanks! :thumbsup:

[yellerpup]

2. Would sriracha work for the hot chile sauce?

We do love the spicy dish around here.