Braised Moroccan Pork Drummies - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

340 g/11.9 oz

Ingredients

	Metric	Imperial
Pork Drummies, cooked, 114 g each, thawed	25 each (2.850 kg)	25 each
Olive OIl	45 ml	3 Tbsp
Garlic, minced	20 ml	4 tsp
White onions, peeled & sliced	430 g	15 oz
Tomato Paste	45 ml	3 Tbsp
Cinnamon, ground	5 ml	1 tsp
Chicken Broth, reduced sodium, RTS	775 ml	3 cups + 5 tsp
Diced Tomatoes, canned, including juice	2.5 L	10 cups
Pitted Prunes, dry, halved	375 ml	1 1/2 cups
Green Olives, sliced, drained	750 ml	3 cups
Orange Juice, RTS	400 ml	1 1/2 cup
Cumin Powder	5 ml	1 tsp
Bay Leaf, whole	6 leaves	6 leaves
Dried Apricots, chopped	375 ml	1 1/2 cups
Fresh Parsley, chopped	125 ml	1/2 cup

The day before, thaw the pork drummies under refrigeration at <4'C/40'F.
Add oil to stockpot and heat to medium. Saute garlic and onion for 2 minutes until translucent.
Add tomato paste, cinnamon, halved prunes, chicken broth, drained green olives, diced tomatoes including juice, orange juice, cumin, apricots and bay leaves. Cook, stirring for 2-3 minutes bringing to a simmer. Add pork drummies to the pot; spoon sauce over top.
Cover and braise on a low simmer for 45-60 minutes until pork is tender. CCP: Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Garnish with chopped, fresh parsley.
Serve 1 pork dummie each with 30-45 ml sauce over pork.

Serve over steamed rice and sauteed green beans/broccoli (sides not included in the nutritional information)