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Ingredients
Apricot curry marinade
- 120 g dried apricots
- 3 brown onions, cut into quarters
- 150 g water
- 500 g apple cider vinegar
- 1 lemon, zest only (4 cm strips), no white pith
- 1 ½ tbsp curry powder
- 30 g soft brown sugar
- ½ tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black peppercorns
- 8 pork rashers (800 g maximum), cut into pieces (3 cm - see Tips)
Pork sosaties
- 1 brown onion, cut into quarters, segments separated
- dried apricots (optional)
- Nutrition
- per 1 portion
- Calories
- 1901.4 kJ / 452.7 kcal
- Protein
- 30.1 g
- Carbohydrates
- 27.7 g
- Fat
- 22.7 g
- Saturated Fat
- 8.6 g
- Fibre
- 7.3 g
- Sodium
- 462.5 mg
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