One 1 1/2-inch piece of fresh ginger, finely grated, plus 1 tablespoon minced
1 tablespoon crushed red pepper
Kosher salt and freshly ground black pepper
2 1/2 cups dried apricots (14 ounces), chopped
2 1/2 cups water
3 tablespoons yellow mustard seeds
1 cup (1/2 pound) golden raisins
How to Make It
Preheat the oven to 500°. Set the pork in a large roasting pan, fat side up. In a small bowl, combine the olive oil with 2 tablespoons of the vinegar, the garlic, minced ginger, crushed red pepper and 2 teaspoons each of salt and black pepper. Spread the rub all over the pork and roast for 25 minutes. Reduce the oven temperature to 250° and continue roasting for 5 to 6 hours, or until the meat is well browned and almost falling off the bone. Let the meat rest for 20 minutes.
Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours.
In a medium saucepan, toast the mustard seeds over moderately high heat, shaking the pan until the seeds begin to pop and are lightly browned, about 1 1/2 minutes. Add the raisins, the remaining 7 tablespoons of vinegar and the finely grated ginger. Stir in the apricots and their soaking liquid and bring to a boil. Simmer over moderate heat, stirring occasionally, for 10 minutes. Season the apricot chutney with salt and pepper and transfer to a bowl.
Thickly slice the pork and serve warm or at room temperature with the chutney.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.