Pork with Apricot-Mustard Sauce
A sweet fruity with mustard taste grilled pork belly to spice up your lunch or dinner. Like your favorite grilled liempo, this dish is delicious specially if you will serve it with cooked rice or even java rice. The ingredients are few but one ingredient, the apricot preserves is not readily available in our local supermarkets. Apricot fruit is not indigenous in the Philippines but I think it can be substituted with orange or pineapple jam or preserves.
1/2 cup apricot preserves
1/3 cup Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
2 tsp. dried sage
1/4 cup minced onion
1 kilo pork belly, sliced into 2-inch squares and 1/2 to 3/4 inch thick
How to cook Pork with Fruit-Mustard Sauce:
- In a saucepan, combine apricot preserves, Dijon mustard, cider vinegar, Worcestershire sauce, sage and onion.
- Cook over low heat until preserves are melted. Blend mixture well.
- Remove from heat. and let cool. Reserve 1/4 of the mixture.
- Marinade pork in remaining mixture overnight and covered in a refrigerator. Stir once.
- When ready to cook, preheat broiler or griller.
- Drain meat from marinade reserving the sauce to be used for basting.
- Grill pork on each side for 5 minutes basting or brushing each sides with the marinade until fully cooked.
- Serve with the reserved fruit sauce with rice.