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.
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"