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
Method:
Toss the pork in the
flour seasoned with a little salt, pepper and the
paprika.
Melt the butter in a flameproof casserole
(Dutch oven). Add the meat and fry (sauté) quickly
to brown.
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.
Reduce the heat, cover and simmer gently
for 10 minutes or until the meat is tender.
Meanwhile, cook the rice in plenty of boiling
salted water for 8 minutes until almost tender.
Drain and add to the casserole.
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.
Meats
Recipes - Pork and Apricot Fork Supper
