When served on a bed of jasmine rice this is such an aromatic dish.
2 pound lean pork roast cut in 1 inch chunks
4 heaped Tbsp Apricot Jam
1 Tbsp onion powder
1 Tbsp Sweet Chilli Sauce
2 cloves minced garlic
1 tsp ground Allspice
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp ginger
3 Tbsp lime juice
1 Tbsp dried parsley
2 Tbsp canola oil
garnish with sesame seeds (optional)
Over medium to low heat place all glaze ingredients into a small sauce pan and heat until the jam liquifies a bit. The sauce will be thick.
Meanwhile in a large frying pan over medium high heat add a small amount of cooking oil and cook the pork pieces.
Once the pork is browned on all sides stir in the glaze.
Mix all ingredients very well making sure all pieces of meat are coated with the glaze.
Transfer contents of the pan to an oven safe dish with a cover and place into a 350 degree Fahrenheit oven for 30 minutes. Remove lid and cook for an additional 30 minutes. Periodically stir to ensure meat is well coated.