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Monday
May212012

PORK and PLUM STEW

Ingredients
8 onions, medium, peeled, whole
12 lbs pork shoulder, boneless, cut into 1  ½ inch cubes
1 cup (8 ounces) orange juice
1 cup soy sauce
1 cup dry sherry
¼ cup fresh ginger root, minced
1 quart Michigan purple plums, canned, pitted, and drained

Directions
Place whole onions in center of roasting pan.  Add pork cubes around onions in single layer.  Bake in 325 F oven for one hour, stirring pork occasionally.  Remove from oven. Cool onions slightly.  Quarter onions lengthwise.  Set aside.  Remove any grease.  Combine remaining ingredients except plums and onions and add to pork.  Simmer on top of stove for one hour or until pork is tender and juices are cooked down.  Add plums and onions.  Continue to cook until heated thoroughly.  Serve over cooked rice.

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Michigan Plum Growers Association

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Dewitt, MI 48820-8680

Phone : 517.669.4250
Fax: 517.669.4251
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