Saturday, March 27, 2004

Pork-Stuffed Onion Cups With Chutney

Either Mango Chutney or Pineapple Chutney would be wonderful with this recipe. Be sure to char the bell pepper. It removes the tough skin and adds a wonderful smoky flavor to this dish.

* Exported from MasterCook *

Pork-Stuffed Onion Cups With Chutney

Recipe By : Boston Globe 6/18/03
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet onions (such as Vidalia or OSO Sweet)
1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped
3 Tablespoons chopped fresh cilantro
3/4 pound lean ground pork
1 egg white -- beaten until foamy
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon fish sauce or light soy sauce
1 teaspoon sesame oil
4 tablespoons Mango Chutney or Pineapple Chutney

Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped
onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce,
and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the
onions are tender. During the last 15 minutes' cooking, drizzle the onions with chutney.

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