Name: Apricot pork
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 750 gram pork neck, trimmed, cut into small chunks; 1 onion, finely chopped; 2 clove garlic, crushed; 1/2 teaspoon chinese five spice; 1/2 teaspoon ground turmeric; 535 gram can potato and leek soup; 1 cup chicken stock; 1/2 cup apricot nectar; 1/4 cup chopped coriander, plus extra to serve; 1/4 cup flaked almonds, toasted, to serve; steamed jasmine rice, to serve

Apricot pork

This Indian-spiced pork dish is wonderfully flavoursome, packed full of tender meat and juicy apricots. Wonderful served on a bed of jasmine rice.

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Serves 4

Prep

10M

Cook

1H 15M

Total

1H 25M

Ingredients

2 tablespoon vegetable oil

750 gram pork neck, trimmed, cut into small chunks

1 onion, finely chopped

2 clove garlic, crushed

1/2 teaspoon chinese five spice

1/2 teaspoon ground turmeric

535 gram can potato and leek soup

1 cup chicken stock

1/2 cup apricot nectar

1/4 cup chopped coriander, plus extra to serve

1/4 cup flaked almonds, toasted, to serve

steamed jasmine rice, to serve

Method

1.Heat halt the oil in a large saucepan on high. Cook pork in 2 batches for 3-4 minutes until browned. Transfer to a plate.

2.Heat remaining oil in same pan. Saute onion and garlic for 2-3 minutes until onion is tender. Blend in spices and cook, stirring, for further 1 minute.

3.Return pork to pan with soup, stock and nectar. Bring to the boil. Reduce heat. Simmer, covered, for 40 minutes. Remove lid and simmer for a further 15-20 minutes until pork is tender. Stir coriander through.

4.Serve sprinkled with almonds and extra coriander. Accompany with steamed rice.

If preferred, transfer mixture to a casserole dish and bake in a moderate oven, 180°C (160°C fan-forced), for 1-1 1/4 hours until pork is tender.
Note

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