Mary Mac's Tea Room Recipe from 1988 - Pork, Peaches, and Peanuts Dip

Mary Mac's Tea Room has been an Atlanta landmark for about 70 years. The library has the 1988 edition of their cookbook, and here is a gem of a recipe, which I don't believe is in the current cookbook. How Southern can you get?

Pork, Peaches, and Peanuts Dip

Yield: Six Cups

Cut into 1-inch cubes:
4 pounds boneless lean pork

1 cup soy sauce
1 cup red wine vinegar
3 garlic cloves, chopped

Add pork to marinade and leave at room temperature for 1 hour or cover and refrigerate overnight. Preheat oven to 300̊.

Place in 3-quart ovenproof casserole and add:

3 cups water

Cover and bake for 2 hours.

Remove meat; cool meat and drippings separately. Chop pork. To get the right texture, do this by hand. It should not be too fine.


1 cup cooled, skimmed pan drippings
1 cup hot sweet mustard
1 cup peach conserve or peeled fresh chopped peaches (not jelly or preserves)
1 pinch hot red pepper flakes

Mixture should spread easily.

Coarsely chop:

1/2 pound salted roasted peanuts

Mix into the pork mixture if you plan to use it immediately, or use the peanuts to garnish the dip.

This is dark and spicy, so use toasted plain bagel rings or any plain crackers.

Recipe by Margaret Lupo "Mary Mac"

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