Meats Recipes - Pork and Apricot Fork Supper

Ingredients                        

• 750 g/1 1/2 lb pork fillet, cubed

• 25 g/1/4 cup plain (all-purpose) flour

• Salt and freshly ground black pepper

• 5 ml/1 tsp paprika

• 50 g/2 oz/1/4 cup butter

• 15 ml/1 tbsp oil

• 410 g/14 1/2 oz/1large can apricot, halves in natural juice, drained,  reserving the juice, and chopped

• 30 ml/2 tbsp Worcestershire sauce

• 5 ml/1 tsp soy sauce

• 30 ml/2 tbsp light brown sugar

• 10 ml/2 tsp white wine vinegar

• 10 ml/2 tsp lemon juice

• 150 ml/2/3 cup chicken stock

• 225 g/8 oz/1 cup long-grain rice

• 15 ml/1 tbsp snipped chives

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Method:

1. Toss the pork in the flour seasoned with a little salt, pepper and the paprika.

2. Melt the butter in a flameproof casserole (Dutch oven). Add the meat and fry (sauté) quickly to brown.

3. Add the remaining ingredients except the rice and chives to the pan. Bring to the boil, stirring and scraping any meat sediment off the base of the pan.

4. Reduce the heat, cover and simmer gently for 10 minutes or until the meat is tender.

5. Meanwhile, cook the rice in plenty of boiling salted water for 8 minutes until almost tender. Drain and add to the casserole.

6. Cook for a further 10 minutes until the rice has swelled and absorbed most of the sauce. Taste and re-season. Serve garnished with the chives.