Apricot Glazed Pork Bites
Pork and apricots are a classic combination. A nice pork loin crusted in herbed breadcrumbs with an apricot chutney comes to mind as fall favorite. I wanted to try to make something that could use that flavor combination and was quick and easy and would work well for entertaining. I think these little bites of pork are full of flavor and have a nice Asian flare to them with the sticky rice and a sauce that has a bit of soy sauce and rice wine vinegar in it. I hope you think so, too. I bought the disposable bamboo skewers at Cost Plus and they definitely make for a cute presentation….
1. In a medium bowl whisk together the shallots, garlic, Dijon, jelly, soy sauce, vinegar, red pepper flakes, and canola oil and season with a little sea salt and fresh ground pepper. Set aside 1/2 of this marinade and be careful not to contaminate it with the pork.
2. In a large zip lock bag add the cubed pork and pour in the remaining 1/2 of the marinade, making sure to coat each piece. Seal the bag and refrigerate up to six hours.
3. Take the pork from the fridge about 20 minutes before you are ready to cook it. Heat a saute pan over medium high heat and add a Tablespoon of canola oil to the pan. Remove the pork from the marinade and pat dry a little with a paper towel. It helps to brown the meat. When the pan is hot add the pork about 3 minutes per side. You want a brown crust so don’t move them around too much. These are small pieces so they cook quickly. Season with salt and pepper as they come off the pan.
4. Serve on skewers topped with fresh chopped green onions, sticky rice, and the reserved marinade.
1/3 cup shallots, finely chopped
3 cloves garlic, chopped
3/4 Tablespoon Dijon mustard
1/3 cup apricot jelly
1 teaspoon soy sauce
2 teaspoon rice wine vinegar or lemon juice
Pinch of red pepper flakes
1/2 cup canola oil
Salt & Pepper
1 lb. pork (center cut boneless chop), cubed into 1/2 inch pieces
1/4 cup green onions, chopped (for garnish)