Baked Pork in Curried Fruit Barbecue Sauce
12 ounces rehydrated tomatoes
10 ounces rehydrated apples
4 ounces rehydrated figs
1/4 cup liquid from rehydrated fruit above
one medium onion, minced
1 teaspoon mild Curry powder
1/2 teaspoons instant coffee
1/2 teaspoon ground fennel
2 teaspoons yellow mustard
1 tablespoon raw sugar
1 tablespoon olive oil
1/4 teaspoon each: ground marjoram, ground oregano, and ground thyme
(or, 1 tsp each: marjoram leaves, oregano leaves, thyme leaves, finely chopped)
1 pound pork, fat removed and cut in bite-sized pieces
optional, but oh, so, good: thinly sliced apple rings, at least three per plate
Preheat solar oven to 225°F 2-quart baking dish with cover/tin foil
Here you can see the tomatoes on the left, apples in the center, and figs on the right. Apples can take up to 45 minutes to rehydrate, tomatoes around 30, and the fig roll less than ten, so you would want to plan accordingly
and use separate bowls. Normally, for combined recipes, I would just toss the fruit and vegetables to be rehydrated all together in the same bowl, willy-nilly; but for you, dear followers, I didn't mind taking the extra time to separate them to make a pretty picture.
|Dehydrated tomatoes, apples, and figs|
|Covered in water to rehydrate|
|Tomatoes, apples, and figs, pureed.|
|Remove as much fat as possible, slice thin|
If baking dish does not have its own cover, make one with tin foil, shiny side down. Place on SolarWear(tm) Carrier base.
|Tin foil, shiny side down, with ditch on inside, |
placed in SolarWear(tm) carrier
|Ready for solar oven|
|Brown Rice on Pea Puree; Curried Baked Pork |
on apple slices.
Tarragon Pea Purée: One package frozen peas plus 1/4 cup water or one 15-ounce can green peas, 2 tablespoons butter, salt and pepper to taste, 1 teaspoon sugar, 1 teaspoon tarragon. Place green peas in microwavable bowl (I like the glass measuring cups that have a handle) and heat thoroughly without popping peas; place in blender and add rest of ingredients; purée. Mixture should be smooth and thick enough to hold shape when plated but not pasty. If needed, slowly add additional liquid and blend to get right consistency.